Do you ever just want to eat pasta salad? I’m having a lot of deep questions this week:
- Do you ever just want to drink Lambrusco? You know, the good stuff, like they serve at Olive Garden.
- Do you ever just want to buy those frozen potato disc puffs shaped like happy faces?
- Do you ever just want to wear something Bedazzled?
- Do you ever just want to eat a corn dog?
I didn’t end up caving for Lambrusco, potato happy faces, Bedazzled clothing or a corn dog, but I did make pasta salad.
When I lived in Fargo, I worked at Josie’s Corner Cafe, a locally owned bakery and cafe that offers a lovely pasta salad each day.
I never gave much thought or consideration to pasta salad, until then. One lunch break, I tried one bite of a Southwestern-themed salad laced with black beans and was hooked. Many of my favorite pasta salads are bound together with creamy mayonnaise or salad dressing. I don’t mind indulging in them on occasion, but wanted to make a lighter version at home.
I kept Josie’s Southwestern theme and loaded the salad with fresh vegetables and black beans. However, I did coat the ingredients with a thin layer of mayonnaise (regular Hellman’s for me), lightened with a spritz of lemon juice. For a healthier version, you could try substituting thick Greek yogurt or combine it with your favorite mayo. Fresh herbs would also make a lovely addition.
This salad held up well during a busy workweek the vegetables retained their crisp four days later. We were happy to have an easy snack or light meal to grab on the run.
Confetti Pasta Salad
Small pasta shells, or other small pasta variety
Fresh bell peppers, diced
Red onion, diced
Green onion, thinly sliced
Black beans, or whatever’s in your pantry
Mayonnaise, just enough to hold the salad together
Lemon juice, to taste
Salt (I prefer flaky sea salt). You could also use your favorite seasoned salt.
Pinch of sugar
- Cook pasta until al dente in boiling water seasoned with salt and a little olive oil.
- Drain pasta and rinse with cold water. Set aside to continue to drain, shaking off the extra water a few times.
- Chop bell peppers, onions, green onion. I like adding a lot.
- Drain a can of your favorite beans and rinse (or cook your own).
- Combine the pasta with the chopped vegetables and as many beans as you’d like. I tipped the balance of the pasta salad in favor of the vegetables and beans.
- Add just enough mayonnaise to hold the salad together.
- Spritz with lemon juice and season with salt, lots of black pepper, and a pinch of sugar to balance the salty and sour.
- Toss in a scattering of shredded cheese.