What ingredients do I need to make Dad’s Pasta Salad?

To make Dad’s Pasta Salad, you will need cooked pasta (typically rotini or elbow macaroni), diced celery, chopped red onion, shredded cheddar cheese, hard-boiled eggs chopped, cooked bacon bits, and your choice of dressing. A classic dressing for this salad is a mixture of mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Fresh parsley or green onions can be added for extra flavor. This combination gives the salad its signature creamy texture and tangy taste.

How do I make Dad’s Pasta Salad creamy and flavorful?

The key to a creamy and flavorful Dad’s Pasta Salad lies in the dressing. Mix equal parts mayonnaise and sour cream, then add apple cider vinegar for tanginess and a bit of sugar to balance the flavors. Season with salt and pepper to taste. Whisk the dressing until smooth before tossing it with the cooked pasta and other ingredients. Adding crispy bacon and sharp cheddar cheese also enhances richness and flavor depth.

Can Dad’s Pasta Salad be made ahead of time?

Yes, Dad’s Pasta Salad can be made a few hours or even a day in advance. Prepare the salad and toss it with the dressing, then refrigerate it covered. Making it ahead allows the flavors to meld together, often improving the taste. Just stir the salad before serving and add any fresh herbs or crunchy toppings last to keep their texture.

What is the best way to store leftover Dad’s Pasta Salad?

Store leftover Dad’s Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To prevent the salad from becoming soggy, avoid adding fresh herbs or bacon until just before serving leftovers. Always check for any off smells or changes in texture before eating.

Can I customize Dad’s Pasta Salad for dietary restrictions?

Absolutely! For a lighter version, swap regular mayonnaise and sour cream for Greek yogurt. Use gluten-free pasta if needed, and consider skipping bacon for a vegetarian option or replacing it with smoked tempeh pieces. You can also add more fresh vegetables like cucumbers or bell peppers to increase fiber and nutrients while keeping the classic taste intact.

Dads Pasta Salad: Fresh Ingredients, Quick 15 Minute Recipe

Name: Dads Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian‑American
Ingredients: – 1 lb (≈ 450 g) short-cut pasta (e.g., fusilli); – 1 ½ cups (≈ 360 ml) pesto (prepared); – 1 ½ cups (≈ 170 g) sharp cheddar cheese, cubed; – 1 head broccoli, cut into small florets (about 2 cups); – 1 red or orange bell pepper, thinly sliced (≈ 1 cup); – ½ cup (≈ 120 ml) black or green olives, sliced; – ½ cup oil-packed sun-dried tomatoes, drained and sliced (reserve the oil); – ¼ cup (≈ 60 ml) pepperoncini, sliced; – 1 cup (≈ 240 ml) cherry tomatoes, halved; – 2 Tbsp (≈ 30 ml) fresh lemon juice; – 2 Tbsp (≈ 30 ml) chopped fresh basil; – 12 slices pepperoni, cut into bite-size pieces; – ½ cup (≈ 70 g) pine nuts or toasted sunflower seeds; – Freshly ground black pepper, to taste; – Salt, to taste

Description

🍝 This dad‑approved pasta salad mixes fresh veggies, cheese, and pesto for a bright, satisfying dish.
⏱️ With simple prep and no fancy techniques, it’s ready in under 30 minutes—perfect for quick family meals or potlucks.

Ingredients

– 1 lb (≈ 450 g) short-cut pasta (e.g., fusilli)

– 1 ½ cups (≈ 360 ml) pesto (prepared)

– 1 ½ cups (≈ 170 g) sharp cheddar cheese, cubed

– 1 head broccoli, cut into small florets (about 2 cups)

– 1 red or orange bell pepper, thinly sliced (≈ 1 cup)

– ½ cup (≈ 120 ml) black or green olives, sliced

– ½ cup oil-packed sun-dried tomatoes, drained and sliced (reserve the oil)

– ¼ cup (≈ 60 ml) pepperoncini, sliced

– 1 cup (≈ 240 ml) cherry tomatoes, halved

– 2 Tbsp (≈ 30 ml) fresh lemon juice

– 2 Tbsp (≈ 30 ml) chopped fresh basil

– 12 slices pepperoni, cut into bite-size pieces

– ½ cup (≈ 70 g) pine nuts or toasted sunflower seeds

– Freshly ground black pepper, to taste

– Salt, to taste

Instructions

1-Bring a large pot of salted water to a boil. Cook the pasta until al dente, based on package directions, which takes about 8-10 minutes. Drain and move the hot pasta to a large serving bowl.

2-While the pasta is warm, add the pesto, cubed cheddar, and broccoli florets. Toss everything together so the cheese melts slightly and coats the pasta evenly.

3-Gently mix in the sliced bell pepper, olives, sun-dried tomatoes with their oil, pepperoncini, lemon juice, cherry tomatoes, basil, pepperoni, and pine nuts or seeds.

4-Drizzle the reserved oil from the sun-dried tomatoes over the mix. Then, season with salt and freshly ground black pepper to taste.

5-Serve warm or chill and serve cold, depending on what you prefer. The salad can be prepared 24-48 hours ahead; just keep it refrigerated and toss before serving.

Notes

🕒 The salad can be made 24–48 hours ahead; keep it refrigerated and give it a quick toss before serving.
🌿 For a lighter version, reduce the amount of pesto and replace some cheese with additional veggies.
🥓 If you prefer a meat‑free dish, omit the pepperoni and increase the pine nuts or add toasted chickpeas for extra protein.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: No‑Cook (warm toss)
Cuisine: Italian‑American

Nutrition

Serving Size: ≈ 1½ cups (about 350 g)
Calories: 780
Sugar: 6 g
Sodium: 850 mg
Fat: 45 g
Saturated Fat: 12 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 6 g
Protein: 30 g
Cholesterol: 70 mg

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