Johannesburg - Using cooked pasta in salads is a great way to bulk them, especially when feeding a crowd.
There are a few tips to keep in mind that will ensure your salads are perfect.
First, choose the right pasta. Fresh pasta is not suitable to use in salads as it is far too delicate.
Long pasta like spaghetti or linguine are tricky to eat and best avoided.
Use a short pasta and there are many to choose from. My personal favourite is the bow tie pasta as it always looks attractive in a salad. Spiral pasta or pasta that has grooves or nooks and crannies are the best as they trap and hold the dressing, making them flavoursome.
Cooking the pasta correctly is also important. Pasta cooked to the al dente stage will be a bit tough and hard when it's cold so it's best to cook it just beyond that stage but take care not to overcook it to the point of being mushy.
Cook the pasta in plenty of boiling water to which you have added at least 10ml of salt. This will greatly improve the taste of the pasta.
For a salad, I prefer to rinse the cooked pasta briefly. This gets rid of the excess starch and stops the pasta sticking together when it gets cold.
Add the dressing while the pasta is still slightly warm and it will be better absorbed.
HALOUMI PASTA SALAD
Serves 6-8
3-4 courgettes, thinly sliced lengthwise
olive oil
250g haloumi cheese, sliced
250g green beans, cut into 4cm lengths
250g pasta
250g cherry tomatoes, halved
125ml shredded basil
DRESSING
60ml olive oil
30ml red wine vinegar
10ml honey
5ml chopped garlic
salt and pepper
Coat the courgettes in olive oil and cook on a griddle pan until done. Remove and set aside.
Griddle the cheese until slightly softened. Remove and set aside.
Blanch the green beans in boiling water, then drain and refresh under cold water.
Cook the pasta in plenty of boiling salted water until a little past the al dente stage.
Drain and rinse under cold water.
Place in a bowl and combine with the courgettes, green beans, cherry tomatoes and basil.
Pour over the dressing and toss to combine. Pile on to a serving plate and add the cheese.
DRESSING: Combine all the ingredients and mix well.
MEDITERRANEAN CHICKEN PASTA SALAD
Serves 6-8
30ml olive oil
4 chicken breast fillets
125g asparagus spears
125ml drained sundried tomatoes, sliced
125ml drained pickled peppers
100g black olives, pitted and halved
250g pasta
125g feta cheese, cubed
125ml shredded basil
a handful of baby salad leaves
125ml olive oil
45ml red wine vinegar
10ml chopped garlic
5ml Dijon mustard
salt and pepper
Heat the oil and fry the chicken breasts until cooked through. Remove and set aside to cool, then slice.
Add the asparagus to the pan and cook until just tender. Add to the chicken.
Add in the sun-dried tomatoes, peppers and olives.
Bring a large pot of water to the boil and cook the pasta until a little past the al dente stage. Drain and rinse well.
Add the pasta to the chicken.
Add the feta, basil and baby leaves.
Combine the olive oil, vinegar, garlic, mustard and seasoning and mix well.
Pour over the salad and pile on to a serving plate.
SAUSAGE AND BROCCOLI PASTA SALAD
Serves 6-8
30ml olive oil
500g herb-flavoured pork sausages
1 large onion, chopped
10ml chopped garlic
300g broccoli florets
250g pasta
10ml grated lemon rind
30ml lemon juice
45ml olive oil
salt and pepper
baby salad leaves
Heat the oil in a pan and fry the sausages until golden brown and cooked through. Remove and set aside.
Add the onion and garlic to the pan and fry over a medium heat until the onion is soft.
Bring a pot of water to the boil and blanch the broccoli florets until just tender. Lift out with a slotted spoon and refresh under cold water.
Add the pasta to the pot and cook until a little past al dente stage, then drain well.
Slice the sausages and add to the pan with the onions. Add in the broccoli and pasta and toss to combine. Mix in the lemon rind.
Combine lemon juice and olive oil and pour over the pasta. Season.
Mix through a handful of baby salad leaves and transfer to a serving plate. Serve immediately.
ASIAN SPINACH AND CHICKEN PASTA SALAD
Serves 6-8
250g pasta
250g spinach, shredded
250ml dried cranberries
1 tin of mandarin segments, drained
1 bunch of spring onions, sliced diagonally
20ml cashew nuts, toasted
40ml toasted sesame seeds
125ml chopped coriander
125ml chopped parsley
3 chicken breast fillets, cooked and sliced
DRESSING
125ml peanut oil
80ml teriyaki sauce
45ml lime juice
5ml chopped ginger
5ml chopped garlic
salt and pepper
Cook the pasta according to the directions on the packet. Drain and rinse.
Place the pasta in a bowl and combine with the spinach, cranberries, mandarin segments, spring onions, cashew nuts, sesame seeds, herbs and chicken.
Pour over the dressing and toss well to combine.
Pile onto a serving plate and serve immediately.
DRESSING: Combine all the ingredients and mix well.
PRAWN AND RISONI PASTA SALAD
Serves 6-8
500g risoni pasta
300g cooked prawn tails, with the shells removed but tails left intact
3 roma tomatoes, diced
1 bunch of spring onions, chopped
250ml mint leaves, chopped
125ml chopped parsley
DRESSING
60ml olive oil
30ml lemon juice
5ml chopped garlic
1 red chilli, seeded and chopped
salt and pepper
Cook the pasta according to directions on the packet. Drain and rinse well.
Combine with the prawns, tomatoes, spring onions, and herbs.
Pour over the dressing and mix well. Pile on a serving plate.
DRESSING: Combine all the ingredients and mix well.
The Angela Day cooking column is published in The Star, Pretoria News, Cape Argus and Daily News