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Cold Pasta Salad (aka Hurricane Pasta Salad!)

Posted by , August 30th, 2011

Last week I received a box from ShopRite with an assortment of their brand new Organic Pasta line … imported from Italy!  These bags filled our cupboard and gave me oodles of ideas for things I could cook up to eat over the next couple weeks. Then I began preparing for Hurricane Irene. 

This was my first experience (being a West Coaster) with a hurricane and I tried to get things cooked up that wouldn’t require refrigeration or heating … in case we loose power (which is probably inevitable) because of the TREMENDOUS storm that was approaching

So, I boiled up two versions of the Organic Imported Pasta Line (Fusilli and Gigli) and created two forms of pasta salad I knew our family could enjoy over the course of a few days.  I made a traditional pasta salad (with Italian dressing) with the Fusilli pasta (two types of bell peppers, onions, tomatoes and dressing) and a Greek inspired pasta salad with the Gigli (spinach, feta cheese, tomatoes, black olives and vinegarette dressing). 

Both were not only delicious, but I loved that the pasta was cooked al dente … because as it sits in the fridge and marinates, it will not turn to mush!  I DO NOT enjoy mushy pasta salad.

This pasta was boiled easily, prepared easily and is perfect, IDEAL IN FACT, and kept our family fed and satisfied as we waited for Hurricane Irene to pass.!

3 Responses

  1. Alison September 1, 2011

    Love pasta salad – we had no power for 4 days – wish I had thought of doing this ahead of time – would have saved some $ that we spent eating out. Next time I absolutely will do this – brilliant!!! Actually, I think I’m going to do it now that we DO have power…

  2. chef guido September 28, 2011

    I really love to make a cold pasta salad, using trio pastas or Ronzoni garden pasta, combined with garden fresh veggies like tomatoes, cucumbers, bell peppers, and parsley.
    I pour my special EVOO and vinegar blend into the salad, stir and refrigerate to serve later.

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