When summer starts to really sizzle and dinner needs to be made, no kind of food seems right. But pasta salads make great sides and satisfying mains.
By LAURA FRANKELPasta salad 311(photo credit: Wiki Commons)
When summer starts to really sizzle, I develop into a picky eater. Sure, I still have to eat, but nothing really seems just right. I hate heating up the house, and a cold sandwich is just so lunch-ish. I turn to my favorite comfort food and truly chill out. Pasta salads make great sides and satisfying mains. The trick is to make the salad with lots of different textures, colors and a big punch of flavor with tangy vinaigrettes. Perfect do-ahead pasta salads are great for weeknight dinners and carefree Shabbat lunches. I took my favorite summer stand-by pasta salad and spun them this year, Jewish style. Enjoy!Borscht Pasta SaladServes 6This healthy and riotously colored salad started out as a sort of food joke. It turned out to be as delightful and refreshing as its namesake ethnic soup.2 pounds red beets + 1 pound for cooking the pasta2 pounds golden beets1 pound rotini pasta3 large cucumbers, peeled and diced1/3 cup chopped fresh dill + extra for garnish1 large red onion, diced¼ lemon juice¼ cup extra virgin olive oil¼ cup sour cream (optional)Salt and pepperPreheat oven to 350Rub the beets with olive oil, and wrap them individually in foil. Roast the beets for about 45 minutes or until a paring knife can be easily inserted. Set aside to cool.Grate the 1 pound of red beet into a large saucepan filled with water. Bring to a boil and cook the pasta until al dente (about 8 minutes). The grated beet turns the pasta a “celebratory” red color.Peel the roasted beets, their skins should just slide off. Dice the beets. *Chef’s hint: Peel and dice the yellow beet first so your cutting board and hands will not be stained red from the intense “celebratory” red beet’s color.Toss all of the salad ingredients into a large bowl while the pasta is still warm. Chill the salad.Before serving dollop with sour cream, if using, and chopped dill.Chicken Noodle SaladServes 6Hot summer nights on the patio and sipping hot chicken soup is just so wrong. Digging into a plate of cool, refreshing Chicken Noodle Salad is just so right!2 cups chicken stock, (prefer homemade!)1 pound boneless, skinless chicken breasts1 pound favorite pasta, I like to use a healthy whole wheat pasta for this recipe3 celery ribs, peeled lengthwise into ribbons with a vegetable peeler3 medium carrots, grated¼ pound fresh green beans, cut into ½ inch segments½ cup fresh or frozen peas2 shallots, minced1 medium zucchini, sliced1 small hot pepper, minced (yes, I put this in my chicken soup!)For the vinaigrette3 tablespoons red wine vinegar2 teaspoons Dijon style mustard½ cup extra virgin olive oilSalt and pepperGarnishes: chopped parsley, chopped dill.Bring the chicken stock to a simmer in a medium sauce pan and gently poach the chicken breasts until firm and cooked through (about 8 minutes). Remove the chicken.Add the pasta to the chicken stock, carrots, green beans and peas and cook until the pasta is al dente, about 8 minutes. Drain the pasta and the vegetables.Place all of the salad ingredients in a large bowl. Whisk together the vinaigrette and drizzle over the salad. Chill and garnish with parsley and dill before serving.Laura Frankel is the executive chef at Spertus Kosher Catering and the author of - Jewish Cooking for all Seasons and Jewish Slow Cooker Recipes.
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