As springtime approaches, my mind wanders with pasta salad ideas.
That’s right, for some reason pasta salad says spring to me. It’s the perfect thing to bring to a BBQ or picnic of any sort, everyone loves it, and the possibilities are endless once you get past that mayo-laden variety that's so common.
When developing recipes, I usually start with flavor combinations. Sometimes, however, I like to start with texture ideas, colors – or in this case, shapes. There is something very interesting about a bowl of food with 5 different ingredients that all have the same shape and texture. This circle salad
is filled with tasty round food.
Step one is to toast the couscous before you cook it. This adds a nice nutty flavor to the dish.
Then just boil it like pasta.
Meanwhile, cook the peas and make the dressing for the salad. Brown onions in some olive oil, then add your peas. Red wine vinegar goes in next.
Mix the peas with the pasta. Add lemon juice, pine nuts, tomatoes, and chickpeas while it’s warm. Add mozzarella and parsley after it’s cooled.
This is a super flavorful and healthy pasta salad that would be impressive at any picnic!Dan Whalen is a pasta salad freak. He has at least 11 pasta salad recipes at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!