Independence Day is just around the corner. Don’t stress about what to take to your potluck Fourth of July party; try one of these quick and easy pasta salads. We picked these three pasta salads, because they are not only tasty, but they’re slightly different than your usual pasta salad. Plus, all of them are a breeze to throw together.
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1. Tangy and Creamy Macaroni Salad
Time: 35 minutes, plus 1 hour chill time
Yield: 8-10 servings
If you want nothing more than heavy, mayo-laden pasta, the ubiquitous deli macaroni salad is for you. This recipe, however, takes the standard and gives it a depth and tang that makes it stand out in a crowd.
What makes this recipe a little different from other macaroni recipes is that it calls for the macaroni to be cooked beyond doneness and boiled until incredibly tender and “fat.” Why would someone do such a thing? Because that super-soft pasta absorbs liquid better, which means the dressing can actually permeate each tube instead of just sitting on top of it.
For the Dressing:
1 1/2 cups mayonnaise
1/2 cup sour cream
3/4 cup whole milk
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon hot sauce, preferably Texas Pete
3/4 teaspoon Worcestershire sauce
3/4 teaspoon garlic powder
For the Salad:
1 pound elbow macaroni
1/2 cup apple cider vinegar
1 rib celery, finely chopped
1/4 cup finely chopped shallots
4 scallions, finely sliced
Kosher salt and freshly ground black pepper
Directions
1. For the dressing: Whisk together all ingredients in a medium bowl. Set aside.
2. For the Salad: In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.
3. Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.
