Angel Hair Pasta Salad
Published June 26, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small red onion, diced
- 3tablespoons rice vinegar
- ½teaspoon sugar
- Salt and freshly ground black pepper or red-pepper flakes
- 4cups raw vegetables, such as any mix of broccoli, celery, carrot, tomato, corn, zucchini, summer squash and bell pepper, diced (see Tip)
- 8ounces angel hair pasta, broken in half
- ½cup mayonnaise, preferably Hellmann’s or Best Foods
- ½cup finely chopped tender herbs, such as parsley, dill, scallions, chives, mint and basil (optional)
Nutritional analysis per serving (8 servings)
221 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, stir together the onion, vinegar and sugar. Season with salt and pepper, and set aside.
- Step 2
Place the vegetables in a colander in the sink, season with salt and toss. Let them sweat for about 10 minutes. Pat dry with a clean towel.
- Step 3
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, then rinse under the cold tap and drain well.
- Step 4
Stir the mayonnaise into the onion and vinegar. Add the pasta, vegetables and herbs, and toss to combine. (This salad is easiest to mix with your hands.) Taste and season as needed with salt and pepper.
- Step 5
Serve at room temperature or cold, straight from the refrigerator. (This pasta salad keeps, refrigerated, for up to 3 days.)
- Remember that a dice cut is about ½ inch. To achieve this, slice the vegetable into long, ½-inch-wide planks; then slice those lengthwise into ½-inch-thick batons; finally, slice those crosswise to create ½-inch cubes.
Private Notes
Comments
This was excellent and a great twist on pasta salad! So light and refreshing (I was wondering about that cuz the mayo). I made it as written, using frozen corn, red bell pepper, cucumber, carrot and quartered grape tomatoes (didn’t salt those , just added them at the end). Used parsley for the herb. Used vegan mayo. Definitely a keeper!
Loved this. Herbs definitely take it to the next level (I used parsley, tarragon & dill). Benefits from a rest in the fridge and a fresh bowl for serving. Great recipe!
Honestly...you are making a completely different salad. Why comment on this one?!
Loved this! I actually had a lot of leftover cooked pasta and needed to use it up, so I used this recipe! Used purple cauliflower, cherry tomatoes, rainbow carrots, corn, dill, scallions, and even topped it with some feta. It was super delicious!
because it's not as good. @sharon raymond
Can you use Greek yogurt instead of mayo?
@Cathy Mmm, that’s a great idea.