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Tiger pasta – A pasta salad that’s great for lunchboxes and tailgates

A good pasta salad recipe can work wonders during the fall, when lunch boxes scream for something beyond a PB&J and tailgate parties need side dishes that don’t required much refrigeration. My Tiger Pasta Salad, prepared with locally-made Fresina’s tiger-shaped pasta, crunchy raw vegetables, roast chicken and smoked provolone delivers plenty of big flavors that will have both kids and fans talking with their mouths full.

Before we get to the recipe, keep the following tips in mind when making any pasta salad. While easy to make, it’s one of those dishes that’s often low on flavor and texture. Here’s how to ensure yours tastes great.

* Use bold flavors. As yummy as pasta is, its neutral profile dilutes the flavors of whatever you add to it. Combining pasta with a balsamic or cider vinegar-based dressing, smoked cheeses, red pepper flakes, fresh herbs and other assertive flavors will make it more successful.

* Don’t overcook the pasta. Cook it slightly under al dente, and drain, but don’t rinse it. Add the ingredients and dressing quickly so that it cools and absorbs flavors at the same time.

* Texture is the thing. Ingredients like crunchy red peppers, diminutive thawed peas, blanched edamame, succulent cheese and tender shreds of chicken give your salad the right topography. c don’t be stingy with ingredients. Pasta might be the star of the dish, but at least half the final product should be made up of other items so that every bite stays interesting.

Tiger Pasta Salad
Serves 10-12

12 oz. tiger-shaped dried Fresina’s Pasta
4 quarts water
Salt to taste
1 cup shredded or cubed cooked chicken
1 cup cubed smoked provolone
4 cups of any of the following combined: sliced red pepper, grape tomatoes, broccoli florets, steamed and cooled edamame, artichoke hearts, black olives, peas, shredded carrots, sliced cucumbers, yellow squash, zucchini, sunflower seeds and walnuts
Ľ cup balsamic vinaigrette, or more to taste

Cook pasta for about six minutes, or until just under al dente. Drain, but do not rinse. Add to a large bowl. To the pasta, add chicken and provolone and 4 cups total of the ingredients suggested. Pour vinaigrette to pasta salad and toss carefully, ensuring even distribution. Taste for seasoning. Serve slightly chilled or at room temperature.

Balsamic Vinaigrette
Makes ˝ cup

Ľ cup balsamic vinegar
Ľ cup olive oil
1 garlic clove, minced
Ľ cup fresh chopped herbs, such as parsley, basil, chives or oregano
Salt and pepper to taste

Pour balsamic vinegar into a medium mixing bowl and slowly add olive oil, whisking until emulsified. Add garlic, herbs and salt and pepper to taste.