Garden Shell Pasta Salad Recipe
Introduction
Garden Shell Salad is a fresh and vibrant pasta salad perfect for warm days or as a colorful side dish. Combining tender shell pasta with crisp vegetables, flavorful dressing, and cheese, it’s easy to prepare and delicious to serve chilled.
Ingredients
- 2 cups shell pasta
- 1 cup mixed fresh vegetables (such as bell peppers, cucumbers, and cherry tomatoes), chopped
- ½ cup dressing of your choice (vinaigrette or creamy dressing works well)
- ½ cup cheese, cubed or shredded (like mozzarella, feta, or cheddar)
- 2 tablespoons fresh herbs (such as basil, parsley, or dill), chopped
Instructions
- Step 1: Cook the shell pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine the cooled pasta with the chopped vegetables, cheese, and fresh herbs.
- Step 3: Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Step 4: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Tips & Variations
- Use seasonal vegetables to vary the flavor and texture throughout the year.
- For added protein, include grilled chicken or chickpeas.
- Substitute shell pasta with other small shapes like rotini or fusilli.
- Make your own dressing with olive oil, lemon juice, salt, and pepper for a fresh touch.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss and add a little extra dressing if needed. It is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad in advance?
Yes, this salad tastes great when made a few hours ahead, allowing the flavors to blend nicely. Just keep it refrigerated.
What can I use if I don’t have fresh herbs?
Dried herbs can be used in a pinch but add them sparingly as they are more concentrated. Alternatively, finely chopped green onions or chives can add fresh flavor.
PrintGarden Shell Pasta Salad Recipe
A refreshing and colorful Garden Shell Salad featuring tender shell pasta combined with fresh vegetables, creamy dressing, and flavorful cheese, perfect for a light lunch or a vibrant side dish at any gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling / No-Cook
- Cuisine: American
Ingredients
Pasta
- 2 cups shell pasta
- Water, for boiling
- 1 teaspoon salt, for boiling water
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup bell peppers, diced (red, yellow, or green)
- 1/2 cup red onion, finely chopped
- 1/4 cup shredded carrots
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- Salt and black pepper to taste
Cheese & Herbs
- 1/2 cup shredded cheddar cheese or feta cheese
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package directions, usually about 8-10 minutes, until tender but still firm to the bite. Drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad.
- Prepare the vegetables: While the pasta cooks, wash and chop all the vegetables as described. This ensures they are ready to mix in without delay, preserving their freshness and crunch.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Combine all ingredients: In a large mixing bowl, toss the cooled pasta with the chopped vegetables, dressing, shredded cheese, and fresh herbs. Mix until everything is evenly coated with the dressing.
- Chill the salad: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly. Serve cold for best taste and texture.
Notes
- The salad can be customized with additional vegetables like olives, celery, or peas for extra crunch and flavor.
- Use Greek yogurt instead of sour cream for a healthier twist.
- For a vegan version, substitute mayonnaise and cheese with plant-based alternatives.
- Chilling the salad for several hours or overnight enhances the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: garden shell salad, shell pasta salad, vegetable pasta salad, cold pasta salad, summer salad, easy salad recipe
