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Pasta

Easy Pasta Salad

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At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Print Recipe Pin Recipe
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes – mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions
 

  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

FORBIDDEN PASTA

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Forbidden Pasta - Slice Of Honey Blog

This pasta dish is a total exception in our house, we just don’t make pasta veryoften. I honestly relate it to my middle school and high school years. My mother would make spaghetti twice a week and I eventually just got tired of it. I totally get it, pasta is easy and can feed a crowd on the cheap – everyone will walk away with a full belly. But too much of anything will make me tired of it. What dish did you eat as a kid that you tend to avoid even years later?

Forbidden Pasta - Slice Of Honey Blog

For me, the game changer in eating pasta at home is the sauce. Again, I totally understand the ease of sauce from a jar but this homemade sauce is next level. The addition of goat cheese gives this tomato based sauce a creamy zing. We devoured this to the point of discomfort the first time I made it (hence the name Forbidden Pasta). We have since learned to pace ourselves.

Forbidden Pasta - Slice Of Honey Blog

 

Tips:

  • For those looking to add a protein to this dish, shrimp would pair beautifully
  • Feel free to adjust the amount of red pepper flakes to your liking. Add more for more heat in your dish or eliminate it altogether if you’re feeding folks who prefer a no heat at all.

Forbidden Pasta - Slice Of Honey Blog

FORBIDDEN PASTA

Serves 6-8

 

16oz penne pasta

1 Tablespoon olive oil

½ medium yellow onion, chopped

1 teaspoon minced garlic

28oz crushed tomatoes, drained

3 Tablespoons tomato paste

4oz goat cheese

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

14oz vegetable broth

Grated parmesan cheese (optional garnish)

 

 

Directions:

Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.

 

Forbidden Pasta - Slice Of Honey Blog

 

FORBIDDEN PASTA
 
Save Print
This creamy pasta sauce will have you going back for seconds and thirds.
:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 16oz penne pasta
  • 1 Tablespoon olive oil
  • ½ medium yellow onion, chopped
  • 1 teaspoon minced garlic
  • 28oz crushed tomatoes, drained
  • 3 Tablespoons tomato paste
  • 4oz goat cheese
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 14oz vegetable broth
  • Grated parmesan cheese (optional garnish)
Instructions
  1. Cook pasta according package instructions. As pasta is cooking, work on the sauce. Heat olive oil in a large, 2” deep sauté pan over medium heat. Add onions and cook down for about 4 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes and cook down for 5 minutes. Add tomato paste and spices then crumble in goat cheese. Stir until paste and cheese are fully incorporated. Stir in vegetable broth and simmer over low heat until pasta is ready. Add pasta to sauce and stir until pasta is fully coated in sauce. Garnish with grated parmesan cheese if desired.