Before TV networks were devoted to food, endless magazines dedicated food and in general a whole niche industry revolving around food (I am not complaining) there was… well just some basic recipes and every once in a while some relative or friend of the family might have a twist on a basic recipe.
Sometimes I just like to revisit the basics.
Nothing is more basic than standard pasta salad. This kind of pasta salad is as simple as it gets and in its “heyday” was the star of the summer side dishes. It still a great simple salad, it’s just been forgotten amid all the fancy variations these days. The only thing “new” about it is the tri-color rotini. (Remember when pasta only came in “white” and the tricolor was revolutionary? I do.)
The ingredient list is simple: boiled, drained and cooled al dente pasta, diced green bell pepper, diced red onion, diced pepperoni and a bottle of your favorite Italian dressing. This salad is easy and can feed a crowd. But it can be the basis for some other more exotic ideas too. Add sun-dried tomatoes and cubed mozzarella for a twist on antipasti. Add feta,olives and pepperoncini for a Greek-inspired version. Substitute the pepperoni with chickpeas for a vegetarian version. You get the idea. Make it your own.
or leave it as a good, solid basic.
As with all pasta salads, its good to dress it liberally with the dressing while the pasta is just a tiny bit still warm. Refrigerate, taste after a while and add a bit more dressing in. The pasta really soaks up the flavor if you do it this way.