The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back each week for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Pasta salad is one of the easiest and quickest dishes to whip up. Whether you’re planning to make it for an appetizer, as a side dish for potlucks or barbeques, or looking for a light course and satisfying meal, this pasta salad is for you. It is fresh, creamy, and full of crunch. Also, it’s ready in less than half an hour! What else does one need?
Serves: 4-5
Prep time: 15-20 minutes
Cook time: 5-7 minutes
Ingredients:
- 2 cups medium shell pasta
- 1 1/2 tbsp salt (or to taste)
- 3/4 tbsp red chilli powder (or to taste)
- 1 cup thinly chopped onion
- 1 cup diced cucumber
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1 cup sliced black or green olives
- 1 cup of cooked corn kernels
- 1 1/2 – 2 cups mayonnaise
- 1 tbsp black pepper (or to taste)
- 1 tbsp oregano (or to taste)
Method:
- In a large pot, bring 4 cups of water to boil with 3/4 tbsp salt. Add the pasta and cook on medium heat for around 10 minutes.
- While the pasta cooks, finely dice your onions, red and yellow bell peppers, olives, and cucumber. Set them aside.
- Take a large bowl, combine all your chopped vegetables, as well as your corn and mayonnaise. Mix until everything is fully coated.
- Once the pasta is tender, drain and rinse the pasta with cold water to prevent it from sticking together.
- Add your cooled pasta to the bowl with 3/4 tbsp salt and 3/4 tbsp chilli powder; mix gently.
- Taste and adjust the consistency. If the pasta feels dry, add an extra 1/2 cup of mayonnaise.
- Sprinkle with black pepper and oregano and toss them well. Enjoy!
Optional:
For the best flavour, refrigerate the pasta salad for 15-20 minutes before serving.
