This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. While many pasta salads will last up to 5 days in an airtight container in the fridge, due to the perishable nature of the lobster in this one, it’s best to enjoy this within 2 days of making it. This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad-plus chickpeas for added protein. Add remaining ingredients (mayonnaise, sour cream, vinegar, mustard powder, sugar, parsley, salt, pepper, red pepper, celery, onion and carrot).
#Classic macaroni salad pinterest free#
Feel free to swap in your favorite pasta (farfalle could be nice), or to use whatever veggies you’ve got kicking around in your fridge (cucumbers instead of celery, shallots instead of red onion, etc.). Cook pasta according to the package instructions rinse in cold water until completely cool.
It’s fancy enough (thanks, lobster!) for a romantic outdoor meal, but classic enough to bring to any summer activity. Think of this like the elevated version of your favorite BLT sandwich or lobster roll, made potluck-friendly.
We’re reimagining the classic macaroni salad here by adding buttery lobster meat and crispy bacon that pair perfectly with the tangy, creamy dressing. It’s a classic recipe made with macaroni, colorful veggies and covered in a rich and creamy dressing. Pasta salads have always been at the center of our summer BBQs and picnics, and for good reason: It pairs perfectly with grilled favorites like hot dogs, hamburgers, and even BBQ ribs it’s make-ahead friendly and can be served warm or cold and the spontaneous mix-in options and simple mayo-based dressing mean it’s the BEST last-minute summer side dish for impromptu celebrations.
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