Learn How To Make The Best Summer Pasta Salad in a few easy steps. This salad has it all! The tender rigatoni, the crunch from the cabbage, and the epic green, herby dressing.
People will be bombarding you at the next barbeque asking for this recipe. That’s a guarantee.
If I do serve this at a meat barbeque then I leave out the parmesan because as an observant Jewish woman, I don’t eat milk and meat together. Guys. It’s still amazing 🙂
I tend to think pasta salads are boring. They’re usually mushy and have a flavorless dressing. Think of this summer pasta salad recipe as a reinvented version of that old 90’s pasta salad that we’ve all had once in our lifetime.
INGREDIENTS FOR SUMMER PASTA SALAD
- Rigatoni
- White cabbage chopped up fine
- Parmesan (for topping)
- Red onion
Dressing
- 1 cup water
- Juice from 1 lemon plus more for topping.
- 2 cups fresh parsley
- 1/2 avocado
- 2 garlic cloves
- 1/2 cup fresh dill plus more for garnish.
- 1 tsp of salt
- 1/4 teaspoon black pepper
- 2 teaspoon rice vinegar
- 1 Tablespoon oil
PROCESS
- Begin by cooking your pasta according to the package, Don’t forget to salt the water:)
- While the pasta is cooking, you are going to make the dressing. You can use a food processor or a blender for this.
- To a blender, add the liquid first (water, oil, rice vinegar, Juice from lemon) and then the herbs, garlic, and avocado. put your seasoning in (Salt and Black Pepper) and blend it up. If it is too thick for your liking then go ahead and add more water in increments of 1 Tablespoon. Note* This makes a lot of dressing, use about 3/4 for the salad. Trust me, you will want leftovers:)
- Once the pasta is finished cooking, let it cool slightly. Transfer to a large bowl.
- Add the finely chopped cabbage and red onion,
- Pour on 3/4 dressing and mix until everything is combined,
- Grate some parmesan on top.
- Garnish with fresh dill, salt, and fresh lemon juice.
Learn How To Make The Best Summer Pasta Salad
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
- 1 box of Rigatoni
- 3 cups White cabbage chopped up fine
- Parmesan (for topping)
- 1/2 Red onion
- Dressing
- 1 cup water
- Juice from 1 lemon plus more for topping.
- 2 cups fresh parsley
- 1/2 avocado
- 2 garlic cloves
- 1/2 cup fresh dill plus more for garnish.
- 1 tsp of salt
- 1/4 teaspoon black pepper
- 2 teaspoon rice vinegar
- 1 Tablespoon oil
Instructions
- Begin by cooking your pasta according to the package, Don't forget to salt the water:)
- While the pasta is cooking, you are going to make the dressing. You can use a food processor or a blender for this.
- To a blender, add the liquid first (water, oil, rice vinegar, Juice from lemon) and then the herbs, garlic, and avocado. put your seasoning in (Salt and Black Pepper) and blend it up. If it is too thick for your liking then go ahead and add more water in increments of 1 Tablespoon. Note* This makes a lot of dressing, use about 3/4 for the salad. Trust me, you will want leftovers:)
- Once the pasta is finished cooking, let it cool slightly. Transfer to a large bowl.
- Add the finely chopped cabbage and red onion,
- Pour on 3/4 dressing and mix until everything is combined,
- Grate some parmesan on top.
- Garnish with fresh dill, salt, and fresh lemon juice.
Rina says
Yum chana! Looks delicious! Will try for shavuos:)