pasta salad – Live Laugh Love Do

Mediterranean Pasta Salad

admin — Tue, 12 Aug 2025 03:44:57 +0000

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Let’s talk pasta salad. I know we’ve done a few versions over the years together, but this one has been a go-to recently. It is a Mediterranean pasta salad. Ish. And it fires on all engines. It is flavor-packed, nutritious, and the leftovers are legit amazing. You start with a base of good pasta. Beyond that, there’s a blast of green from fresh herbs, flecks of briny olives, and pops of tomato goodness. The creamy, tzatziki-inspired yogurt dressing is punctuated with garlic, grated cucumber and herbs and coats the pasta beautifully. The whole thing is a shade over the top, admittedly a bit maximalist, but it’s a favorite feel-good lunch around here.

A few more details. This Med-centric pasta salad is loaded with quick marinated cubes of tofu vamping for more typical feta cubes. Record scratch, I know. If this hurts your sensibility, no problem. Use feta. Or do a combination. I find using the tofu keeps me going throughout the afternoon, and the yogurt brings plenty of creaminess in place of a soft, salty cheese like feta. Lastly, this recipe makes a lot of pasta salad so it’s the perfect sort of recipe for Sunday meal prep.

Mediterranean Pasta Salad: The Main Ingredients

Pasta: Use whatever your favorite short pasta you like here. I love the Sfoglini Whole Grain Reginetti for pasta salads like this — it’s what you see pictured above. The texture and flavor is great and you get a good bump of protein and fiber over a white pasta. Penne, rigatoni, and farfalle are alternate pasta shape that work great here.
Cucumber: This recipe calls for two. You grate one and stir it into a tzatziki inspired, garlic-boosted yogurt sauce. The other is chopped into tiny cubes and tossed into a big bowl with the pasta and the other ingredients.
Olives: Use dry, oil-cured black olives if you have them, but don’t sweat it if you don’t. I’ve done this pasta salad with a wide range of olives in the past, some are better than others, but you’re going to get that briny, salty punctuation whatever olives you choose. Big, meaty green Castelvetrano olives are another favorite, but a canned black olive can do the job as well.
Yogurt: As long as it’s plain, use what you’ve got in your fridge. Greek yogurt will make your sauce quite a bit thicker, but everything is getting well tossed together, it all works itself out. And low-fat yogurt is also fine if that is what you keep on hand. Long way of saying, don’t make a special trip to the store to get an alternate yogurt if you already have some. The spirit of this whole recipe is adaptability.
Tomatoes or Other Seasonal Vegetables: If tomatoes are in season, use cherry tomatoes here. Bonus points if you make them roasted cherry tomatoes. For example, if it’s spring, swap in something equally colorful and seasonally specific – cooked favas, blanched asparagus, and or spring peas.
Herbs: The yogurt sauce calls for dried herbs, and the pasta salad calls for fresh. The more the better as far as I’m concerned. I often season the yogurt with a good amount of za’atar, but you might have dried thyme or dill and prefer to use that. Finishing the pasta salad with a pile or fresh arugula, basil leaves, or cilantro are all good options.
Tofu or Feta: Making this with cubed tofu in place of feta will likely draw some sneers, but honestly, it’s not a bad way to roll. I like the added protein boost.

Leftovers!

The leftovers here are great. Especially the day after, and the day after that. Day three and the pasta texture changes and loses some structure. By day three, I’m a pass. Before that, the pasta holds up, the herbs and onions infuse the creamy dressing and cucumbers. It’s on par with a good day-old macaroni salad, but loaded with good stuff like tomatoes, cucumbers, herbs and olives.

More One-Bowl Pastas & Pasta Salads

Continue reading Mediterranean Pasta Salad on 101 Cookbooks

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Creamy Cottage Cheese Pasta Salad

admin — Mon, 14 Jul 2025 16:36:30 +0000

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This creamy cottage cheese pasta salad packs a bright, lemon-y flavors thanks to the blended cottage cheese lemon poppyseed dressing. I love that it’s protein-packed, and perfect for summer meals — you’ll find me serving this at pretty much every backyard BBQ.

My gosh do I love pasta salad season! And Fit Foodie has been on a serious ROLL with the yummy, nutrient-dense pasta salad recipes recently . A few of my personal faves? This bow tie pasta salad with a creamy hummus dressing, this pesto tortellini pasta salad, and who could forget this epic cottage cheese roasted red pepper pasta salad.

And that’s why I’m so dang excited to finally get this lemon poppyseed pasta salad recipe up on the site! You bet I made sure blended cottage cheese was the base of the amazing lemon poppyseed dressing And because Linley can’t stop won’t stop with butter beans, of course those are in here, too.

Protein-packed! Thanks to the blended cottage cheese dressing and butter beans.
Light, bright and oh so fresh tasting. Aka perfect for summer BBQs.
Ready to serve in 30 minutes flat, so you can get back outside and enjoy the summer.
So creamy and yummy

Spotlight-Worthy Ingredients

Blended cottage cheese: the base of this amazing lemon poppyseed dressing! Feel free to substitute 1:1 for plain Greek yogurt if need be.
Mafada pasta: any small pasta will work! I love the squiggly look of mafada pasta (what this recipe was photographed with!), but elbow macaroni, penne or bow tie would also be fun!
Balsamic glaze: you’ll finish off the pasta salad with a drizzle of balsamic glaze, which is different than balsamic vinegar — it’s basically a balsamic reduction, which is sweeter and more syrup-y than balsamic vinegar.
Butter beans: these giant, flat beans add great buttery flavor and creamy texture to this pasta salad. They’re available canned at most grocers.
Fresh basil: you’ll rip a whole cup of fresh basil leaves for this recipe. Ripping the basil helps draw out the amazing flavor without wilting the leaves too much.
Pine nuts: toasted pine nuts get added right at the end with the balsamic glaze. Yum!

Find the list of full ingredients in the recipe card below.

How to Make Cottage Cheese Pasta Salad

Making this pasta salad is easy peasy. Like ready to serve in 30 minutes flat easy. All you need to do is boil the pasta to al dente, blend up the ingredients for the lemon poppyseed dressing, chop the red pepper and onions, and then assemble the pasta salad in one bowl. Top with pine nuts and balsamic glaze, and you’re ready to enjoy .

Tip! Thin Out the Dressing

Dressing a bit too thick for your liking? Feel free to thin it out with 1 tablespoon of olive oil at at time and then mix again until it’s thin enough.

Perfect Pairings

Pair this creamy pasta salad with Grilled California Chicken for a similar flavor profile, or step up your burger game with tasty options like my hearty Mushroom Swiss Burger or Quinoa Sweet Potato Burgers. The light and creamy salad is the perfect match for those savory, rich flavors!

If you’re firing up the grill, Juicy Grilled Pork Chops are delish alongside this pasta salad, or No-Fail Baby Back Ribs (made in the oven or on the grill) are always a go-to for BBQs at my house.

Storing Leftover Pasta Salad

If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days. Toss with additional fresh basil and balsamic glaze to freshen things up before serving .

More Pasta Salad Recipes I Love

Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is cooked to al dente. Strain the water and rinse with cold water. Set aside.
Add the red pepper, onion, and butter beans to a large salad bowl and toss with vinegar and ¼ teaspoon of salt. Set aside.
Prepare the dressing. Add the blended cottage cheese, garlic, poppy seeds, lemon zest, and the remaining salt to a bowl and mix to combine.
Add the cooked pasta and fresh basil to the bowl with the peppers, onions, and beans. Mix to combine. Add the dressing and stir again.
Top with pine nuts and balsamic glaze.
Serve immediately or refrigerate and let the salad rest to absorb all of the delicious flavors.

Any type of small pasta can be used for this recipe.
If the dressing feels too thick, add 1 tablespoon of olive oil and mix again.

Calories: 318 kcal, Carbohydrates: 47 g, Protein: 14 g, Fat: 8 g, Fiber: 7 g, Sugar: 5 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography: photos taken in this post are by Erin from The Wooden Skillet.

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Party Pasta Salad. – Half Baked Harvest

admin — Mon, 30 Jun 2025 16:00:53 +0000

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Party Pasta Salad – the dish every summer gathering needs. Tossed in a herby vinaigrette, this pasta salad is a mix of deli meats, sweet cherry tomatoes, fresh basil, creamy mozzarella, cubes of provolone, and lots of shaved parmesan. It’s a bit of a kitchen sink situation—in the best way. Just mix up the vinaigrette, toss it with your favorite pasta, and add everything else. Easy, delicious, and always a crowd favorite!

Summer, for me, is pasta salad season. And this is the one I return to time and time again. It’s inspired by my dad’s simple pasta salad—the one he made on repeat during warm Cleveland nights. He’d toss hot pasta with whatever was growing in his backyard garden and whatever was hanging out in the fridge. Bell peppers, broccoli, cherry tomatoes, and fresh basil were staples. Always rotini. Always lots of cheddar cheese. And always seasoned simply with olive oil, salt, pepper, and a few chili flakes.

I included a version of his pasta salad in the original Half Baked Harvest Cookbook, and there’s a slightly updated take on the site, too.

But this one—this is my party version. Still Dad’s salad at its core, but loaded up with deli meats and three cheeses. It’s what I make for every summer party and keep on repeat through early fall for game days.

It’s so good, so simple, and truly impossible to mess up.

These are the details

Ingredients – Party Pasta Salad

short cut pasta – most often I use rotini
romaine lettuce
radicchio
spicy salami
pepperoni
prosciutto
cherry tomatoes
mixed pitted olives
red bell peppers
pepperoncini
fresh basil leaves
mini mozzarella cheese balls
provolone cheese
parmesan cheese

Ingredients – for the vinaigrette

olive oil
champaign vinegar
lemon juice
dijon mustard
fig preserves or honey
shallots
garlic
fresh herbs, I like the combination of basil/oregano/dill
chili flakes

Tools

For this recipe, you’ll need a baking dish, a large pot, a salad bowl, plus all the usuals: a cutting board, a knife, and a spatula!

Steps

Step 1: Make the Dressing

I like to start with the dressing so it’s ready to go when the pasta’s hot. I use olive oil, champagne vinegar or something fruity like peach vinegar—red wine vinegar works great too. Then add lemon juice, a touch of Dijon, and a spoonful of fig preserves (I use this all the time in vinaigrettes!). Honey works as a sub if you prefer.

Mix in grated garlic, finely chopped shallots, and a handful of fresh herbs—or dried if that’s what you’ve got. I love a combo of basil, oregano, and dill. Season it up with salt, pepper, and a pinch of chili flakes.

Tip: I always double the dressing and keep the extra in the fridge. It’s so handy to have for quick salads all week—especially in the summer!

Step 2: Cook the Pasta and Toss with Dressing

Boil off your favorite short-cut pasta—any shape works, but I love rotini, fusilli, or shells for pasta salad. Once the pasta is cooked, drain it and add it straight into a large bowl while it’s still steaming hot.

Toss the hot pasta with the vinaigrette. The heat helps soak up all that herby flavor—this step makes a big difference!

Step 3: Add Everything In

Now comes the fun part—just add everything in! Romaine, radicchio, sliced salami and pepperoni (or prosciutto if you want), cherry tomatoes, olives, all three cheeses (mozzarella, provolone, and shaved parmesan—don’t skip them!), bell peppers, pepperoncini, and lots of fresh basil.

Give it a big toss and serve it up right away—or stash it in the fridge and serve later. You can even make this a full day ahead. The flavors only get better!

What I Love

This salad uses the best of summer—sweet cherry tomatoes, colorful bell peppers, crisp greens, fresh basil, and big bold flavor. It’s perfect if you’ve got a garden full of tomatoes or just stocked up at the market.

I hope you love this pasta salad as much as I do—it’s such a go-to all summer long!

Looking for other great pasta salad recipes? Here are some favorites:

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Avocado Caprese Pasta with Grilled Broccoli Rabe

Corn, Tomato, and Avocado Pasta Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Lastly, if you make this Party Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Party Pasta Salad

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings: 6

Calories Per Serving: 631 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.3. In a large bowl, toss together the hot pasta and the dressing. Add the remaining ingredients in the order listed. Toss, toss! 4. Serve warm or cold. Enjoy!

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