Cantaloupe-Pancetta-Feta Pasta Salad

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Good grief, how do I appreciate a refreshing variation on the good ol' pasta salad? Let me count the ways.

The summer standby is always a go-to for holiday get-togethers and backyard barbeques (duh!), but sometimes you just want a new and exciting flavor combination, you know?

I stumbled upon a list of Bon Appétit's list of "30 Memorial Day Side Dishes That Eclipse the Mains" and instantly decided to make my own version of their melon-pancetta-ricotta salata salad, one that promised a hefty amount of leftovers. 'Cause it's one of those weeks where Matt and I are passing ships in the night, and the sit-down family dinner just isn't happening.

The dressing is nowhere near the star of the show (you could double the amount, if you'd like); however, the sweet-salty mix of the melon and pancetta/feta definitely is. The fresh mint cools the spice of the red pepper flakes perfectly.

Gotta say, I am thrilled with the results! This one's a keeper.

Cantaloupe-Pancetta-Feta Pasta Salad [adapted from Bon Appétit]

-1 lb. campanelle pasta
-4 oz. sliced pancetta
-6 oz. crumbled feta
-16 oz. cantaloupe, diced into 1/2" pieces  
-3 green onions, thinly sliced
-3 tablespoons of fresh mint, chopped
-5 tablespoons of white wine vinegar
-4 tablespoons of olive oil
-1 teaspoon of kosher salt
-1/2 teaspoon of pepper
-pinch of red pepper flakes (or more, to your liking)

1. Boil the pasta in a big pot of salted water according to package directions. Drain and run under cold water so pasta does not clump.

2. Preheat the oven to 350 degrees. On a foiled roasting pan, spread the pancetta slices out so that they do not overlap. Bake until crispy, approximately 20 minutes. Let cool, then break into bite-sized pieces.

3. To make the dressing, add together the vinegar, oil, salt, pepper, and red pepper flakes. Whisk well. 

3. Add pasta, pancetta, melon, feta, and dressing to a large bowl. Toss well, then garnish with onions and mint.

Asian Noodle Salad

Photo by Katie Guymon

While looking for online recipes that stray from your run-of-the-mill summer pasta salads, I found this Asian noodle salad on the PBS website, of all places. Yet another reason we should all pick up the phone during telethon season and make that donation. Elmo loves you.

The dressing for this salad is thick and very peanutty, so I found a drizzle Sriracha at the end helped cut through that sweetness. While I paired this with grilled tuna (and later, for leftovers with honey-mustard salmon), you could make it a complete meal by adding shrimp. Other veggies like bean sprouts, carrots, edamame, or sugar snap peas would also be great.

Asian Noodle Salad [recipe adapted from PBS Food]
-1 pound whole grain spaghetti
-1/2 cup vegetable oil
-4 tablespoons of smooth peanut butter
-1/4 cup rice wine vinegar
-1/4 cup soy sauce
-1/4 cup dark sesame oil
-2 tablespoons honey
-2 large garlic cloves
-1/2 inch piece of fresh ginger, peeled
-3 tablespoons toasted sesame seeds
-1/2 teaspoon red pepper flakes
-1 seedless cucumber, peeled and cut in half vertically, and thinly sliced
-1 red bell pepper, cored and seeded, and thinly sliced
-6 green onions, sliced vertically
-Sriracha
  
1. In a large pot, cook (al dente) the spaghetti according to package directions. Drain and set aside. 

2. While the spaghetti is cooking, prepare the dressing. In a blender or food processor, blend the vegetable oil, peanut butter, rice wine vinegar, soy sauce, sesame oil, honey, garlic, and ginger until smooth. Mix in the sesame seeds and red pepper flakes. 

3. When the spaghetti is ready, toss the noodles with the dressing. Add the bell peppers, cucumbers, and green onions and toss again.

4. Add a drizzle of Sriracha to each individual serving.

Barbeque Pasta Salad

Our dear friends Corey and Caitlin were in Saint Louis over the three-day weekend, and they came over last night for dinner. God, I love the outdoor grilling season. For one, it's the time of year for make-ahead, cold side dishes that can sit in the fridge all day, becoming tastier by the minute. Two, I can force Matt to cook at least half of any given meal, as I absolutely refuse to learn how to grill. Continuing to play dumb earns me extra downtime when we have guests. Strategery, folks.

I made this recipe for barbeque pasta salad, and I was reminded how much I love it. It's kinda sorta unique, and that's saying a lot where pasta salad is concerned. It's creamy instead of vinegary, but it's not disgusting like the drenched-in-mayo elbow macaroni perpetually offered at any given salad bar.

The original recipe by The Neelys calls for pulled pork, but since we were doing burgers, I omitted the meat and just upped the number of veggies. Here's my adapted version.

Barbeque Pasta Salad [adapted from The Neelys' recipe]
-1 pound rotini pasta
-2 tablespoons apple cider vinegar
-1 teaspoon hot sauce
-1/2 teaspoon chili powder
-1/8 teaspoon garlic powder
-Pinch cayenne pepper
-3/4 cup Miracle Whip
-3/4 cup barbeque sauce
-1 red bell pepper, seeded and diced
-3 ribs celery, sliced
-3 whole green onions, sliced thin
-Kosher salt and freshly ground black pepper

1. Bring water to boil, in a large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool.

2. In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce.

3. Add chopped vegetables and pasta and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Orzo with Tomatoes, Feta, and Green Onions

Photo by Katie Guymon

Here's a fair warning: don't make this pasta salad unless you want to go into labor. Mostly because you have to leave all the leftovers at home while you're eating crappy hospital food. All jokes aside, this was what I was eating when our little daughter decided it was time to make her big debut. Or, for a more accurate metaphor, to start tiptoeing her way to the stage.

Orzo with Tomatoes, Feta, and Green Onions
-1/4 cup red wine vinegar

-2 tablespoons fresh lemon juice

-1 teaspoon honey

-1/2 cup olive oil

-6 cups chicken broth

-1 pound orzo

-2 cups red grape tomatoes, halved

-1 7-ounce package feta cheese, cut into 1/2-inch cubes

-1 cup fresh basil, chopped

-1 cup green onions, chopped

-1/2 cup pine nuts, toasted

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. 

2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.