Here’s a detailed breakdown of how to make your Summer Spaghetti Pasta:
Summer Spaghetti Pasta Salad
Servings: 6-8
Prep Time: 15-20 minutes
Total Time: 20-25 minutes (plus chilling time)
Ingredients:
- 1 cup cheddar cheese, cubed or shredded
- 1/2 cup black or green olives, sliced
- 1 cucumber, diced
- 2-3 stalks celery, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pepperoni slices (optional)
- 1 small red onion, finely diced (optional)
- 1 cup cooked pasta (such as rotini, farfalle, or spaghetti, cut into short pieces)
- 1/2 cup Italian dressing
- 1/2 cup Ranch dressing
- Salt and pepper to taste
Optional Add-ins:
- Hard carrots, finely chopped
- Sausage crumbles
- Feta or mozzarella cheese
- Fresh herbs like basil or parsley for garnish
Instructions:
- Cook the Pasta:
- If you’re adding pasta, cook 1 cup of your favorite pasta according to package instructions. Make sure it’s cooked al dente.
- After cooking, drain the pasta and immediately rinse it with cold water to stop the cooking process and prevent the cheese from melting when you mix everything later. Set it aside.
- Chop the Veggies:
- Cube or shred 1 cup of cheddar cheese.
- Dice the cucumber, celery, and cherry tomatoes.
- Slice the olives and any other ingredients you’re using, like pepperoni or sausage crumbles.
- Mix the Ingredients:
- In a large bowl, combine the chopped cheddar cheese, olives, cucumber, celery, tomatoes, and any other add-ins like pepperoni, onions, or sausage crumbles.
- If using pasta, add the cold pasta to the bowl.
- Add the Dressing:
- Pour in 1/2 cup Italian dressing and 1/2 cup Ranch dressing, adjusting the amount to your taste. Mix until everything is well coated.
- Add salt and pepper to taste.
- Chill and Serve:
- For best results, cover the salad and refrigerate it for at least 30 minutes to 1 hour before serving. This lets the flavors meld together.
- Serve chilled and enjoy a taste of summer!
Tips:
- Cheese and Melting: As you mentioned, rinsing the pasta with cold water is key to keeping the cheese from melting and becoming a gooey mess.
- Farm-Fresh Veggies: If you’re lucky enough to get your veggies from a farm stand, you’ll definitely taste the difference in the freshness and flavor, especially in peak summer season!
- Make it Ahead: This salad can be made ahead of time and stored in the fridge for up to 2 days, making it perfect for summer picnics or quick meals.
Feeling Summer Already!
With the mention of all those farm-fresh veggies and this light, versatile dish, it’s easy to see why you’re craving summer. It’s a great reminder that simple ingredients can create something so tasty and satisfying!
Have you tried adding any other summer veggies or herbs to this recipe?