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pasta salad recipe and ingredients

AMAC Kitchen

Spring Pasta Salads

Feed 8 to 10 people with three simple 5-ingredient spring pasta salads, plus tips for making them ahead and getting the flavor just right.

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Looking for quick spring pasta salad recipes to serve to family or bring to a gathering? Enjoy these three 5-ingredient spring salads that are bound to please the masses. Each one feeds about 8 to 10 people. Note that these recipes are generally best when prepared slightly ahead of serving. Cover and refrigerate until ready to eat.

While pasta salads are not difficult to prepare, there are some excellent secrets to making them – which every home chef should know. Click here to gain insightful tips!

Recipe 1 of 3

Recipe one: Spinach & cheese tortellini pasta salad

Ingredients

5 ingredients

Tick items off as you cook.

*The amount of dressing is a personal choice and may be influenced by the absorption rate of the ingredients. While we suggest using up to one (8 oz.) bottle of dressing, additional or lesser amounts may be used.

Method

2 steps

Tap a step’s number when it’s done.

  1. Cook the pasta according to package directions for al dente. Place the cooked pasta into a large bowl and add a small amount of dressing to keep it moist. Once pasta is cool, add the next three ingredients (the cut salami, the roasted red bell peppers, and the mozzarella pearls). Drizzle in small amounts of zesty Italian dressing (incrementally) and gently fold and taste as you go. Make sure that the ingredients are evenly distributed and that the amount of dressing you add is adjusted to your taste. Cover and refrigerate until ready to serve.

  2. This recipe is best prepared 12 to 24 hours ahead of serving. Leftovers must be eaten in two days.

AMAC Kitchen · amac.us/recipes/spring-pasta-salads

Recipe 2 of 3

Recipe two: Bowtie pesto pasta salad

Ingredients

5 ingredients

Tick items off as you cook.

*The amount of pesto sauce is a matter of personal choice and may be influenced by the absorption rate of the ingredients. While we suggest using up to one cup, additional or lesser amounts may be used. If the pesto sauce is too dry to lightly coat the ingredients, add more sauce or some high-quality olive oil for moisture.

**Adjust amounts of shaved Parmesan to your liking.

To make homemade pesto sauce, click here for Martha Stewart’s recipe.

Method

2 steps

Tap a step’s number when it’s done.

  1. Cook the pasta according to package directions for al dente. Place cooked pasta into a large bowl. While the pasta is hot, fold in the prepared pesto sauce (amount to your liking). Once the pesto-covered pasta is cool, if serving straight away, fold in the next two ingredients (the torn fresh basil leaves and chopped walnuts). Top with shaved Parmesan. Serve immediately or cover and refrigerate for several hours until serving. Tip: Should you decide to prepare this recipe one day ahead, wait to add the fresh basil, walnuts, and shaved Parmesan closer to serving time. Also, offer guests the option to add more Parmesan cheese to individual servings.

  2. This recipe is best prepared slightly ahead and refrigerated. Leftovers must be eaten in two days.

AMAC Kitchen · amac.us/recipes/spring-pasta-salads

Recipe 3 of 3

Recipe three: Broccoli and penne pasta salad

Ingredients

5 ingredients

Tick items off as you cook.

*The amount of dressing is a personal choice and may be influenced by the absorption rate of the ingredients. While we suggest using up to one (8 oz.) bottle of dressing, additional or lesser amounts may be used.

Method

2 steps

Tap a step’s number when it’s done.

  1. Cook the pasta according to package directions for al dente. Place cooked pasta into a large bowl and add a small amount of dressing to keep it moist. Once pasta is cool, add the next three ingredients (shredded carrots, broccoli florets, halved cherry tomatoes). Drizzle in small amounts of Italian dressing (incrementally) and gently fold and taste as you go. Make sure that the ingredients are evenly distributed and that the amount of dressing you add is to your taste.

  2. This recipe is best prepared 12 to 24 hours ahead of serving and refrigerated. Leftovers must be eaten in two days.

AMAC Kitchen · amac.us/recipes/spring-pasta-salads

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