Lemony Red Pepper and Asparagus Pasta Salad <br> Photography by Joe Kim Credits: Lemony Red Pepper and Asparagus Pasta Salad <br> Photography by Joe Kim
Planning a picnic or family barbecue anytime soon? Give yourself one less thing to worry about and go for one of our easy pasta salad recipes. It's sure to be a hit!
Pasta salads are great to make ahead, and are absolute tops for large groups. They also take the cake for being an extremely versatile dish – with a host of added ingredients, toppings and dressings, simple pasta salads can go from humble side to star entrée in no time.
We asked Test Kitchen food specialist Amanda Barnier to share some top tips for preparing pasta salads, and why they're a crowd favourite. Here's what she had to share:
Pasta salads: the perfect make-ahead dish
"Pasta salads can easily be prepped in advance and can feed a crowd with little effort," Amanda says. "It can be made in advance and cooled immediately after cooking."
One important tip to remember, she adds, is to "add dressing the day it's being served, because it will quickly absorb the dressing."
Pasta salad favourites
"I like using cheese filled tortellini for a hearty salad. Soba and rice noodles are great with Asian dressings, whole grain and coloured pastas," Amanda says.
How to store pasta salads
"Keep salads well wrapped and refrigerated," she says. "Salad has the same storage life as its ingredients. Seafood is best eaten within 2 days, and chicken (within) 2 to 3 days. If traveling, be sure to store pasta salads in coolers packed with lots of ice."
"Proteins should not be within 4 C and 60 C for longer than a four hour period," she adds.
The long and short of it: best pasta shapes
"Short shapes are best with vinaigrettes and creamy dressings, and chunky ingredients such as chopped vegetables and beans," Amanda says.
"Long pasta shapes are better used with thinly sliced vegetables, proteins, herbs, spices and vinaigrettes."
Tips for making pasta salad
"If making a pasta salad in advance, rinse with cold water to stop the cooking process and drain well," she advises. "Add dressing just prior to serving. Pasta quickly absorbs liquids; if the dressing is added too soon, the pasta will absorb it."
So whether you prefer chunky pasta salads with a cool, creamy dressing perfect for summer picnics, or entrée-worthy pasta salads with long rice noodles and a tangy vinaigrette, you're sure to find a new favourite with from our collection.
Easy pasta salad recipes:
Lemony Red Pepper and Asparagus Pasta Salad
A bright vinaigrette makes this pasta salad the ultimate dish to serve at any summer party.
Photography by Joe Kim
Mediterranean Orzo Salad
This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil.
Photography by Jeff Coulson
The Best Macaroni Salad
This is a great keeper salad and perfect for a picnic or BBQ. Just make sure you pack it with plenty of ice packs to keep it nice and cold, both during transportation and at the table.
Photography by Annabelle Waugh
Chicken, Broccoli and Bocconcini Pasta Salad
Make this pasta salad for the whole family—the kids will love the mild dressing and round bocconcini cheese, while the adults will appreciate it as a light alternative to a sandwich.
Photography by Jeff Coulson
More great pasta salad recipes:
Spinach and Sun-Dried Tomato Pasta Salad
This salad is simple to assemble for a quick family meal.
Warm Spinach and Ham Pasta Salad
Dressed with Dijon mustard and white wine vinegar, this penne pasta salad is a winner topped with goat cheese and cherry tomatoes.
Winter Vegetable Pasta Salad
Cook everything together in one pot for this easy warm salad.
Pea, Pepper and Pasta Salad
This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with the dressing right before serving so the peas stay bright green.
Summer Pasta Salad
Serve this light summery salad with crispy, homemade Parmesan Breadsticks.
Mediterranean Fusilli Salad
Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer salad.
Warm Roasted Red Pepper Pasta Salad
The dressing lends a taste of summer any time of year. The red peppers provide vitamins A and C and potassium. Quick and easy to make, this salad is perfect to take to a last-minute potluck or picnic.
Grilled Sausage, Pepper and Bocconcini Pasta Salad
This delicious pasta salad is made with tasty Italian sausage and lots of colourful peppers.
Bow-Tie Pasta Salad
This easy, colourful salad has the sunny fresh tastes of Greece.
Tuna Pasta Salad
Using tuna packed in both oil and broth means you'll need less oil in the dressing.
Salmon Pasta Salad
Start with melon wedges to whet your appetite for this quick and light dinner.
Grilled Vegetable Pasta Salad
Grilled market-fresh veggies meet marinated olives and artichokes in this healthy dish made with whole wheat rotini. So chock full with taste and texture, carnivores won't complain about this vegetarian dish.
Party Parmesan Pasta Salad
Try this hearty salad studded with salami, olives, tiny tomatoes, roasted pepper and fresh basil.
Smoked Salmon Pasta Salad
This easy tasty pasta salad is loaded with calcium. Omit the banana peppers if your child is not a fan of hot food.
Deli Pasta Salad
Add 1-1/4 cups (300 mL) extra pasta to the pot at dinner the night before to have enough for this lunchtime salad the next day.
Sirloin Steak with Green Bean Pasta Salad
Sirloin steaks paired with green beans and tomatoes make this salad a hearty entrée.
Looking for more great recipes? Try our best potato salad recipes.
Headaches are one of the most common health complaints for Canadian women. Here's the rundown on five types of headaches: what causes them, how to proven them and how to feel better faster.
Headache type: Tension
If you've ever experienced a headache—and who hasn't?—this is probably one you've had. "It's your regular garden-variety headache, with aching around your whole head and more steady pressure than migraines," says Dr. Michael Zitney, the director of the Headache & Pain Relief Centre in Toronto. You're not likely to have any nausea, and there won't be sensory sensitivity. "You can usually still watch TV or work at your computer, for example, through a tension headache," he explains.
Why they happen: Doctors used to think tension headaches were caused by too-tight muscles in the neck, shoulders, face and head, but experts now believe they might be due to inflammation of the lining and main nerve areas in the brain. "Some of the triggers can be similar to migraine triggers," says Dr. Farnaz Amoozegar, a neurologist in Calgary. These include stress, sleep and dietary factors.
Treatment options: Most tension headaches will go away on their own, but taking ibuprofen, acetaminophen or acetylsalicylic acid (Aspirin) can help. There are also preventive medications that can help reduce the frequency or severity of chronic tension headaches, ones that occur more than 15 days a month; your doctor might recommend a muscle relaxant or an antidepressant (amitriptyline and nortriptyline are a couple of the common forms), though the latter needs to be gradually increased and can take a few weeks to start working.
Headache type: Migraine
These headaches, which typically last four to 72 hours, are one of the most common in women—about one-quarter of us suffer from them, compared to about eight percent of men. The diagnostic criteria are very specific, says Dr. Sian Spacey, a neurologist, physician and director of The University of British Columbia's Headache Clinic in Vancouver. Patients must have two of the following characteristics: throbbing, moderate to severe pain, unilateral pain (on one side of your head) and pain that worsens with activity. They must also experience nausea and vomiting, or sensitivity to light and sound.
Why they happen: Frustratingly, it can be hard to pinpoint the cause, but it seems to be a mix of genetics and environmental factors. If you have a family history of migraines, you might be more prone to them. And there are common triggers, says Dr. Zitney. These include substances found in foods (MSG, nitrates and other preservatives, aspartame, alcohol and ca eine), lifestyle factors (skipping meals, dehydration and getting too much or too little sleep), weather changes, stress and fluctuating hormone levels thanks to our menstrual cycles.
Treatment options: Dr. Zitney recom-mends three stages of treatment. "The simplest and easiest thing to use is an anti-inflammatory," he says, adding that over-the-counter ibuprofen is a good option, as are prescription medications such as naproxen. If those don't o er relief, the second stage is triptans, migraine-specific medications that target pain at its source. "Migraine pain develops from a circuit of neuronal pathways and molecules in the brain,"says Dr. Amoozegar. "Once these path- ways were discovered, scientists began working on medications that specifically target them." There are seven triptans approved for use in Canada. They're available by prescription and come in oral, injectable and nasal-spray forms— but they're not an option if you have heart problems, as they can increase your risk of a serious cardiac event. You can also use a triptan and an anti-inflammatory in combination, as they approach pain in different ways. The last stage is a stronger painkiller, used sparingly—and only if you aren't at risk for addiction.
It's also worth asking your doctor about preventive meds, like antiseizure medication, beta-blockers and even Botox (which works by inhibiting the release of pain-related molecules). And if your menstrual cycle triggers migraines, you can also look into hormonal manipulation. "If it's safe for you to use the birth control pill or the hormonal IUD, you can fool your body into not having periods, which stops menstrual-related migraines," says Dr. Zitney.
Headache type: Medication-overuse
Formerly known as rebound headaches, these tend to occur in patients who have a high frequency of headaches and take a lot of painkillers, says Dr. Amoozegar. Folks who get migraines tend to be more prone to this type of headache, especially those who take medication for their migraines more often than they should.
Why they happen: It's the headache we cause ourselves due to regular, long-term use of painkillers, says Dr. Zitney. "If you take medications too often, they can turn around and bite you," he adds. "The head- aches start to come more often. Then, when the medication wears off, you have to take more, which brings on another headache. It's a pattern that's very hard to get out of once you're in it." As a general rule, it's OK to use medication (either over-the-counter or prescription) to treat headaches about 10 out of every 30 days. But if you find your-self using drugs more than 15 days out of the month for three consecutive months, see your doctor.
Treatment options: Education is key. "People need to know that their meds are the culprit," says Dr. Amoozegar. "Depending on what they're using, they need to gradually stop taking painkillers and start taking preventive medication." Beta-blockers and antiseizure medication aren't painkillers, but they can help reduce the frequency of migraines.
Headache type: Cluster
This is a rare, distinct type of headache. Cluster headaches are often seasonal or occur during the same time every year (or every couple of years). "These are shorter headaches that last from 15 minutes to three hours. They're unilateral and accompanied by symptoms like tearing, a droopy eyelid, a change in pupil size and nasal congestion on the side of the face where the pain is," says Dr. Spacey. This is the most severe type of headache you can get, and it's been dubbed the "suicide headache" because of the sufferers who have either committed suicide or thought about it during a cluster attack. Though they're more common in men than women, a 2012 study in the Journal of Neurological Sciences found that when women do get cluster headaches, they tend to have more daytime attacks and worse pain during nighttime attacks.
Why they happen: Causes haven't been pinpointed, but there's evidence that suggests abnormalities in the hypothalamus (the part of the brain that regulates sleep- wake cycles) could be part of the problem. Cluster headaches usually occur in the spring or fall, and triggers vary widely. Alcohol can worsen an attack.
Treatment options: Over-the-counter drugs won't make a dent in treating a cluster headache, nor will triptans (the attack is usually over before they kick in). For the drugs that do offer relief, opt for injections or nasal sprays, which are often faster acting. Giving the sufferer oxygen via a mask can also help some patients.
Headache type: Sinuses
You know those throbbing headaches where you also have a fever, a runny nose, congestion, an icky green discharge and pain in your face? That sounds like a sinus headache, says Dr. Amoozegar. But, she adds, they're often misdiagnosed. Many headaches that occur in the face are actually migraines; it can only be a sinus headache if you also have a sinus infection or another serious sinus issue.
Why they happen: Blame inflammation of the sinuses (a.k.a. sinus- itis), which is caused by anything that stops them from draining properly, such as a cold or flu, allergies or respiratory infections.
Treatment options: The first step is a visit to the doctor's office to confirm you have a sinus infection. If you do, you'll likely get a prescription for antibiotics. Ibuprofen, acetaminophen or acetylsalicylic acid can help ease the pain while you're waiting for the meds to kick in.
Put your slow cooker to work and save time with these 20 easy and satisfying recipes.
Serve this saucy pulled pork as sandwiches: piled high on buns, with bowls of garnishes, such as pickled jalapeños, sour cream, shredded cheese and thinly shredded red cabbage (or better yet, red cabbage slaw), and let guests build their own sandwiches.
This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.
This roast, inspired by a classic Belgian stew, is juicy and tender over mashed potatoes, and the leftovers make the ultimate hot sandwich. Cook the bacon and onion mixture the night before so it's ready to add to the slow cooker in the morning without a lot of fuss.
This beanless regional specialty is a point of pride in Cincinnati, where fierce loyalty divides the city over which restaurant serves the best version. Cooked low and slow, with the distinguishing flavours of cinnamon and cocoa, the meaty, saucy chili is served over spaghetti.
This mild, sweet curry has all the comforting flavours of a curry without too much spice, making it a great choice for the entire family. Serve over steamed rice or with warmed naan bread.
You won't believe how tasty and easy it is to make this classic dish in your slow cooker. A piping bag - or plastic bag - makes easy work of stuffing the manicotti. Serve with a tossed salad and garlic bread for an easy family-style dinner.
A brisket needs to be cooked slowly, so using a slow cooker makes perfect sense. Ensure tender slices by cutting the brisket thinly across the grain.
Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.
My mother, Shu-Lai Fong, makes famous pressure-cooked black bean spareribs. They're the inspiration for this recipe, which is just as delicious but uses a slow cooker. You'll find bite-size bone-in pork spareribs at most Asian grocery stores, or you can order them at your butcher's counter.
This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup
There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Chorizo sausage and flavourful spices make this chili a real treat to come home to. Stirring in chopped herbs at the end adds a welcome touch of freshness.
Slow-cooked then quickly finished on the grill, sweet and sticky glazed ribs are guaranteed to impress your guests. Pork side ribs are also called St. Louis–style ribs, but back ribs are equally delicious.
Finally a flavourful risotto that doesn't need any stirring! Dried mushrooms work perfectly to create an earthy aroma, we've used dried porcinis here as they're readily available, but any dried mushroom will do. Hearty pot barley makes adds a healthful twist and doesn't become overly mushy - even after 8 hours.
Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal.
We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavour in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!
This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
This all-in-one meal is a roast version of classic beef and barley soup. The barley thickens the cooking liquid to make a delicious gravy.
Using stewing beef instead of ground meat adds delicious bulk to this otherwise classic chili. Serve as is or use it as a topping for baked potatoes.
Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn Credits: Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn