Vivacious Pasta Salad Sides — Sensational Sides

by in In Season, May 8th, 2013

Tuscan Pasta Salad With Grilled VegetablesAt this point in the year, we can utter the word “summer” without feeling jipped. May is here, and things are only going to get hotter. That’s why FN Dish is compiling a list of pasta salad sides that are perfect for the warm weather. These recipes are anything but boring, and they also carry their fair shares of spring produce. Spoon a heap next to a grilled protein, pack some in Tupperware for outside eating, or enjoy it at home at your first barbecue of the season. No matter how you choose to enjoy it, we’re all about pasta salad on this May day.

Standard pasta salads are often creamy, but not much else. Go further with Food Network Magazine’s Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes, which is spiked with lemon, garlic and Parmesan cheese. American Macaroni Salad, too, is creamy in all the right ways, and it’s crunchy with diced celery and red onion.

The Neelys’ Lemon Pasta Salad nixes the creamy contingency for a lemony Dijon vinaigrette. With radicchio, fennel and baby bell peppers, Food Network Magazine’s Tuscan Pasta Salad With Grilled Vegetables (pictured above) is as bright as they come. Paula’s Italian Pasta Salad is fixed with bow ties and an easy balsamic vinaigrette.

A full pound of ripe, garden-fresh tomatoes goes into Ina Garten’s Tomato-Feta Pasta Salad. Rather than risking a boring pasta salad, Ina turns to salty capers, kalamata olives, sun-dried tomatoes and feta. Her biggest piece of advice? Assemble your salad when the noodles are still warm to ensure that all of the flavors are absorbed, leaving you with one flavorful side.

Roasted-Pepper Pasta Salad by Food Network Magazine is deepened with basil, lemon and garlic. Roasting red and yellow peppers in your kitchen’s broiler ensures that the veggies are sweet and bursting with flavor.

And here’s where things get really interesting: Duff’s Curried Pasta comes with an edge of Madras-style curry powder and mango chutney. Lastly, Food Network Magazine’s BLT Pasta Salad is the spitting image of the sandwich favorite, with lean bacon, Bibb lettuce and ripe tomatoes.

More salad recipes from friends and family:

Jeanette’s Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
Cooking With Elise: Garden Spring Rolls
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
Devour: 5 Ways to Use Arugula

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