USE YOUR NOODLE

Follow our handy formula to make your ideal pasta salad

STEP 1

Pick a Pasta

Cook 1 lb in boiling, salted water; drain and toss with olive oil.

Campanelle

Farfalle

Fusilli

Macaroni

Orecchiette

Penne

STEP 2

Pick Veggies

Choose up to 3; use 1½ cups total.

Sliced bell pepper

Cooked broccoli florets

Shredded carrot

Diced celery

Corn kernels

Peeled, diced cucumber

Cooked edamame

Chopped cooked green beans

Cooked green peas

STEP 3

Pick a Protein

Choose 1; use 1 cup, chilled.

Cannellini beans or chickpeas (drained and rinsed if canned)

Chopped cooked chicken or turkey

Diced hard-boiled egg

Diced cooked ham

Chopped cooked shrimp

Sliced cooked steak

Flaked canned tuna

STEP 4

Pick a Flavor Booster

Choose up to 3; use 3 Tbsp to ¼ cup each.

Toasted almonds

Artichoke hearts

Torn basil leaves

Pitted black olives

Capers, drained

Chopped chives

Chopped cilantro

Crumbled feta cheese

Chopped flat-leaf parsley

Grated Parmesan

Pickled onions

Toasted pine nuts

Diced preserved lemon

Pumpkin seeds

STEP 5

Pick a Dressing

Toss dressing with all other ingredients. Season salad with salt and freshly ground pepper, then chill or serve right away.

Creamy Buttermilk Whisk together ¾ cup mayonnaise, ¹⁄³ cup buttermilk, ½ tsp granulated garlic, ½ tsp onion powder, ½ tsp salt, ¼ tsp pepper, and 1 Tbsp finely chopped parsley.

Creamy Dijon Whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tsp honey, 2 Tbsp Dijon mustard, ½ tsp salt, and ¼ tsp pepper.

Herb Vinaigrette Whisk together ½ cup olive oil, ¼ cup white wine vinegar, ½ tsp salt, ¼ tsp pepper, 1 Tbsp chopped basil, 1 Tbsp chopped parsley, and 1 Tbsp chopped scallion.