Pasta salads are a typical American dish with the earliest recipe for it being published in 1962, though they have been an American trend since 1916. The dish gained in popularity during the early eighties and was touted as a form of Nouvelle Cuisine. Pastas in various shapes and sizes were heaped on a plate and topped with dressings of vinegar, olive oil or mayonnaise. “Salad, a term derived from the Latin sal (salt), which yielded the form salata, ‘salted things’ such as the raw vegetables eaten in classical times with a dressing of oil, vinegar or salt. … And hence the name salad, which comes from Vulgar Latin Herba salata, literally ‘salted herb’.” There are as many variations as there are people who live in the USA. We love our pasta salads. They are great side dishes and people take them to pot luck parties, picnics and BBQ’s all the time. They are most often served cold and go with just about anything.
I had pesto and I had pasta. All I needed to do was to cut up a few vegetables and cook up some bacon. Then I tossed it all together for a deliciously cool summer salad.
As I mentioned above, there is NO one way to make a pasta salad. The possibilities are infinite. This is just one way. I have eaten and made many different varieties. They are a quick, easy-peasy way to make something tasty to take with you wherever you go.
It’s colorful, full of vegetables and full of flavor. This time I used red, orange and green bell peppers, green onions, cherry tomatoes and bacon.
I combined my pesto with some mayonnaise for the sauce.
Then everything just got tossed together, and into the refrigerator it went for a chill before serving.
Quick, easy-peasy and delicious. It’s a perfect combination for a busy and hot summer day.
Stay safe and stay well Everyone. ‘Til next time.