When you eat this pasta salad, you won’t believe you’re not eating real pasta. I really mean it.
After an intense morning CKO kickboxing class in Jersey City and a day running errands, Lu came home….ravenous. You’d think he’d want a juicy cheeseburger or a mound of rice and beans. What did he nosh on? This pasta salad!
What I’m trying to say, is that this pasta salad is everything you want – salty, zesty, tangy, refreshing, light, filling, savory and crunchy.
What’s the trick? Using Blade B. I never really talk about Blade B, because frankly, I don’t love it. You need to have a large vegetable in order to really reap its benefits. A smaller vegetable won’t work well and you’ll end up getting a lot of clumpy pieces and half moons.
Remember, the blades aren’t actually labeled on the spiralizer itself – I’ve just named them to make my recipes simpler. It’s easier to say “1 zucchini, Blade C” than “1 zucchini, spiralized with the blade that has the smallest triangles.”
Back to Blade B. I want to get more into this summer. It basically creates a thicker spaghetti noodle, which is great. But you know what it’s better for? Making spiral-type smaller pasta noodles- like penne and elbows. Man, I love a good bowl of buttered elbows.
How do you get these types of noodles? By slicing the vegetable halfway through (careful not to slice all the way through the vegetable!) and then spiralizing it. Check out this post about how to make half-moons… on purpose.
By using Blade B and this method, you get thicker smaller noodles, which work very well in pasta salads (like this one!)
This Italian Pasta Salad can be easily made Paleo or dairy-allergy friendly by removing the provolone cheese. I love the provolone though – it’s such a classic addition to this pasta salad.
Typically, the cheese is small-cubed and thrown in the mix. Here, I use slices of deli-cut provolone (sandwich slices) and cut them in cubes. This way, you get to eat more of the cheese throughout the pasta salad and the provolone doesn’t overwhelm each bite – it complements the bite.
By preparing the provolone this way, every bite is light and has the perfect balance of flavor.
Once summer hits, you can guarantee I’ll be bringing this to every get together: it’s honestly the best pasta salad I’ve ever made, tasted or shared.
What’s your favorite type of pasta salad? Will you Inspiralize it this summer?
Nutritional Information & Recipe