Sandra This Paula Deen Pasta Salad Recipe is an easy and tangy recipe, which is made with bow tie pasta and a creamy balsamic vinaigrette. It’s the perfect side dish for a potluck, ready in about 20 minutes.
Paula Deen Pasta Salad Recipe Ingredients
- 1 lb bow tie pasta
- 1 cup (store-bought) balsamic vinaigrette dressing
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 2 cups halved cherry tomatoes
- 1 (4 oz) can drained sliced mushrooms
- 2/3 cup pitted kalamata olives
- 1/2 diced green bell pepper
- 1/2 teaspoon salt, plus more for pasta water
- 1/2 teaspoon freshly ground Black pepper
- Grated Parmesan cheese, for topping
How To Make Paula Deen Pasta Salad
- Cook the Pasta: Bring a large pot of generously salted water to a boil over medium-high heat. Add the bow tie pasta and cook according to the package directions until al dente.
- Make the Dressing: While the pasta is cooking, prepare the dressing. In a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar until the mixture is smooth and creamy.
- Combine the Salad: Drain the pasta well and transfer it to a large serving bowl. Let it cool for a few minutes. Add the halved cherry tomatoes, drained mushrooms, kalamata olives, and diced green pepper.
- Dress and Serve: Season with 1/2 teaspoon of salt and the black pepper. Pour the creamy balsamic dressing over the salad and toss to combine everything thoroughly. Sprinkle with grated Parmesan cheese, toss lightly one more time, and serve.
Recipe Tips
- How to prevent the pasta from getting mushy? For the best texture, cook the pasta until it is “al dente,” meaning it’s tender but still has a slight bite. After draining, you can rinse the pasta with cold water to stop the cooking process and cool it down quickly.
- Can I make this pasta salad ahead of time? Yes, this is a great make-ahead dish. You can cook the pasta and chop the vegetables a day in advance and store them in separate containers in the refrigerator. For the best results, wait to add the dressing until just before serving to keep the pasta from getting too soft.
- What other vegetables can I add? This salad is very versatile. Feel free to add other ingredients like diced cucumber, thinly sliced red onion, artichoke hearts, or even some mini pepperoni or cubed salami for extra flavor.
- Can I use a different pasta shape? Absolutely. While bow tie pasta is fun, this salad works well with any medium-sized pasta shape that has nooks and crannies to hold the dressing, such as rotini, penne, or fusilli.
What To Serve With Pasta Salad
This classic side dish is a staple at potlucks and BBQs, and it pairs perfectly with:
- Grilled Chicken or Steak
- Hamburgers and Hot Dogs
- BBQ Pulled Pork Sandwiches
- Fried Chicken
How To Store Pasta Salad
Store: Place any leftovers in an airtight container and store them in the refrigerator. The salad will keep for up to 3 days. Note that the pasta will continue to absorb the dressing and will become softer over time.
Pasta Salad Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 8g
- Fat: 15g
- Carbohydrates: 45g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A small amount of sugar helps to balance the acidity of the balsamic vinaigrette and the tanginess of the mayonnaise, creating a more well-rounded and pleasant dressing.
Yes, it’s best to let the pasta cool for at least 10-15 minutes. If you add the mayonnaise-based dressing to very hot pasta, it can cause the dressing to become oily and separate.
Of course! A simple homemade vinaigrette can be made by whisking together 3/4 cup of olive oil, 1/4 cup of balsamic vinegar, a teaspoon of Dijon mustard, and a pinch of salt and pepper.
Try More Recipes:
Paula Deen Pasta Salad Recipe
Description
A quick and easy pasta salad loaded with fresh vegetables and olives, all tossed in a uniquely creamy and tangy balsamic dressing.
Ingredients
Instructions
- Cook the pasta in a large pot of salted, boiling water according to package directions until al dente.
- While the pasta cooks, whisk together the balsamic vinaigrette, mayonnaise, and sugar in a small bowl.
- Drain the pasta well and let it cool for a few minutes in a large serving bowl.
- Add the tomatoes, mushrooms, olives, and green pepper to the pasta.
- Pour the dressing over the salad, season with salt and pepper, and toss to combine.
- Sprinkle with Parmesan cheese, toss lightly, and serve immediately.
Notes
- For the best texture, rinse the pasta with cold water after draining to stop the cooking process.
- The salad can be prepped in advance, but for the best texture, add the dressing just before serving.
- Feel free to add other mix-ins like cucumber, red onion, or cubed salami.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
