Red, White + Blue Pasta Salad

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On Memorial Day, Darrick and I wake up and spend the morning placing American flags on the grave sites of fallen soldiers. It’s the tiniest thank you for the service and sacrifice given for all of us.

And then, in the tradition of summer-kickoff...we go to potlucks!

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In celebration of Memorial Day, I decided to make a red, white, and blue pasta salad.

For the red I went with a roasted red pepper...

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For the white, I decided to use frozen white corn (It’s what I hadfresh works beautifully but I didn’t want to have to go to the market to make this dish)...

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And for the blue, I used a blue cheese spread.

Crumbled blue cheese would also work, but again I made this recipe using what I had at home. 

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While the pasta cooks, chop up your veggies and make the dressing.

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The lemon is key to helping this creamy pasta salad feel fresh. 

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Cook the noodles al dente so that they will soak up a little of the sauce.

In addition to concocting this recipe for less than a Jack$on, I wanted it to be a quick one!

So I cooled the noodles down in an ice bath. I submerged them for two minutes and they were completely chilled. 

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Add all the vegetables and the dressing. Toss to evenly coat and you are ready to go!

Because all the ingredients are chilled, the salad is ready to eat right away, but it’s also really tasty made a day ahead.

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So honestly, when you look at this pasta salad it doesn’t scream “red, white, and blue”...

However, when you give it a taste, it really celebrates the flavors of summer potlucks! 

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Darrick was really excited to be my taste tester, and as you can see below, Pearl also wanted to help.

Except for the dishes, this entire recipe was cooked, tasted, and stored in 20 minutes! And it cost less than $20 to make!

 
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Red, White + Blue Pasta Salad

Ingredients:

  • 1 pound penne noodles
  • ½ cup blue cheese spread (or ¼ cup crumbled blue cheese + ¼ cup sour cream)
  • ⅓ cup mayonnaise
  • Juice of 2 lemons
  • Salt
  • Pepper
  • 12 ounces frozen corn
  • 1 roasted red pepper, chopped
  • 4 green onions, chopped

Directions:

  1. In a large pot, bring salted water to a rolling boil. Add the noodles and cook until al dente, according to the package instructions.
  2. Meanwhile, make the dressing by combining the blue cheese spread, mayonnaise, and lemon juice. Whisk the mixture to combine, then taste and add salt and pepper as needed. Set aside.
  3. When the noodles are cooked, drain them and submerge them in ice water to chill—1 to 2 minutes. Strain the noodles and add them to a large bowl along with the corn, red pepper, green onions, and dressing, tossing to coat evenly.
  4. Taste and season with salt and pepper; the flavor will mellow slightly as it cools. Store covered in the refrigerator for up to 5 days.
: @bluebirdandblackberries

: @bluebirdandblackberries

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