Salads and appetizers
Pasta Salad (Macaroni Salad)
A tasty pasta salad — an easy, filling recipe that can be served on its own. Add the vegetables you like; it can be a clever way to get kids to eat more veg.
Pasta salad — a satisfying, delicious recipe
Ingredients
Start here, then move straight into the method.
- Any pasta you have — 500 grams
- Sweet corn, 1 can (200 grams)
- Mushrooms, 1 can (200 grams)
- Fresh broccoli — 1 bunch
- Small fresh cauliflower
- Whole or sliced pitted olives, green or black — 200 grams
- 3 green onions (scallions)
- 10 cherry tomatoes for garnish
- Mint for garnish
- Dressing options
- Lemon juice + olive oil + salt
- or
- Balsamic vinegar + olive oil + salt
- Vinegar + mustard + olive oil
- Note
- You can chill the salad in the refrigerator before serving.
- You can add any other vegetables you have on hand, as desired.
- For more tasty recipes from Trez, see Italian focaccia bread
- To make Zahle-style tabbouleh from Trez, click the link
Method
Follow the cooking sequence without leaving the page.
- Wash the broccoli and cauliflower and cut them into medium-sized florets.
- Wash the mushrooms and corn and drain them.
- Cook the pasta according to the package instructions and drain it well.
- Place the cooked pasta in a large serving bowl, add all the vegetables and olives on top, and add any of the sauces mentioned as you prefer.
- Gently toss the pasta salad and garnish with cherry tomatoes and fresh mint.
- You can refrigerate the salad to cool before serving.
- You can add any vegetables you have on hand according to your preference.
- By Terez Qadri Abu Hanna
- Try Terez's Zahle-style tabbouleh.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Italian focaccia bread
- Zahle-style tabbouleh
