Alright, come close, because we have to discuss summer. Particularly, we have to discuss summer food, and more particularly, we have to discuss the total monarch of summer food that should be crowned on your plate from now until Labor Day: pasta salad. Seriously, my holiday plans, including the most patriotic holiday weekend before us, the Fourth of July, are easy, and guess what? They center around cooking up a week’s worth of pasta salad.
It’s not just a good long-weekend project; it’s a great dish that can and should be served all summer long. And let me tell you straight away, the secret sauce (or rather, the not-so-secret vinaigrette) is omitting the mayo altogether. Now, perhaps when I mention “pasta salad,” you’re thinking of macaroni salad.
You know the one – that traditional elbow pasta thing held together by a rich, creamy, mayonnaise-based dressing. And hey, no judgment if that’s your thing! But pasta salad, the kind we’re toasting today, is not. It’s essentially, wonderfully different. And, if I may say so? Pasta salad is superior. There may not be some kind of official, formal definition chiseled in stone somewhere, but it’s commonly referred to as cold cooked pasta mixed with a bright medley of fresh ingredients all dressed with a light vinaigrette sauce. The important part there? Light vinaigrette.
French Apple Tart
Equipment
- 1 Food Processor Fitted with steel blade
- 1 Sheet Pan
- 1 Parchment Paper To line sheet pan
- 1 Sharp Knife
- 1 Metal Spatula For loosening tart
Ingredients
Main
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons 1 1/2 sticks cold unsalted butter, diced
- 1/2 cup ice water
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons 1/2 stick cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados rum, or water
Instructions
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Notes
Why No Mayo? The Heatproof Logic
And praise the Lord for that light vinaigrette, because most of them, really, thank God, are mayo free.
It is not just a question of preference or taste; it’s a smart, genius idea, particularly when the sun is hot.
Consider those picnics or backyard barbecues.
Your salad’s going to be sitting out, perhaps in a bit of shadow, but certainly exposed to the summer heat for hours on end. A mayo dressing? That can go quickly from good to bad. But a light vinaigrette? It holds up much, much better. It remains refreshing, it doesn’t become heavy and oily, and it keeps the entire dish feeling bright and clean, no matter how high the thermostat rises. It also means less food safety concern.
Mayo and heat simply don’t get along for extended times, and when you’re transporting food to a party or picnic, reassurance is the key. With vinaigrette, you can be at ease. And it’s more versatile, too. You can add various herbs, spices, citrus juices, or mustards to vinaigrettes for added depth of flavor without fear of curdling or spoilage. So it’s not only a safer choice it’s a better smarter one.
Overnight Cinnamon Rolls
Equipment
- 1 Stand Mixer With whisk and dough hook attachments
- 1 Large Bowl For dough rising
- 1 9x13 inch Baking Dish Glass or ceramic recommended
- 1 Rolling Pin
- 1 Serrated Knife For clean slicing
Ingredients
Main
- 4 large egg yolks room temperature
- 1 large whole egg room temperature
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk room temperature
- 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Notes
Versatility and Pasta Shape Counts
Pasta salad, in this magnificent mayo-free incarnation, is truly at its best because it’s so versatile.
Some people consider it strictly a side, something you spoon to go along with your grilled burgers or hot dogs. And it’s great for that, no question.
But for the adventurous, for those of us who have vision in every bowl, it can be readily converted into a balanced meal. Add in the protein, pile on the vegetables, throw in some healthy fat, and you’ve got a meal that serves up all five food groups. It’s substantial enough to fill you up but not so heavy as to weigh you down on a hot day.
Now, now, don’t let the gorgeousness of pasta salad fool you – I really do think that there is one basic component that makes or breaks your meal: the shape of the pasta. Call me fussy, but in my opinion, the secret to the success of your pasta salad is pasta shape.
I’m no chef, nope, absolutely not.
But I’ve picked up a few things by watching a lot of them on TikTok. And one key thing? We can do better than penne. For real. Whereas penne will do for hot dishes or thicker sauces, in cold pasta salad, it simply won’t do as well as the rest. What you are looking for are short curly shapes. These are better in this environment – bow tie, shells, cavatelli, fusilli, rotini, orecchiette.
Why are these better, you might ask?
Because they have nooks, crannies, twists, and cups! These shapes are precisely the right ones to cling to that light vinaigrette dressing, ensuring each and every bite is glazed with flavor. They also capture all of those wonderful teeny-tiny bits of fresh ingredients – the herbs, the teeny veggie pieces, the crumbled cheese, whatever you’re adding in. Penne is just too slick, too linear. It causes all the good stuff to slide away. So trust me on this, go with a short twisty shape and your pasta salad game will improve instantly.
Caramel Frosted Dark Milky Way Cupcakes
Equipment
- 1 Muffin/Cupcake Tin
- 24 Cupcake Liners
- 2 Mixing Bowls One for batter, one for frosting
- 1 Electric Mixer (Hand or Stand)
- 1 Cooling Rack
Ingredients
Main
- FOR THE CAKE:
- 15-¼ ounces weight Boxed Devil's Food Cake Mix
- Additional Required Ingredients Specified On The Box Mix typically Water, Eggs And Oil
- 24 whole Milky Way Midnight Minis
- FOR THE FROSTING:
- 1 stick Butter Softened
- 4 cups Confectioners Sugar
- ¼ cups Caramel Syrup plus Extra For Drizzle
Instructions
- Preheat oven and prepare cupcake tin with liners according to cake mix directions.
- In a large mixing bowl, prepare the devil's food cake batter according to the box mix instructions, adding the required water, eggs, and oil.
- Mix the batter until just combined, being careful not to overmix.
- Fill prepared cupcake liners about two-thirds full with batter.
- Optionally, insert a Milky Way Midnight Mini into the center of each filled cupcake liner.
- Bake according to cake mix instructions until a toothpick inserted comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire cooling rack to cool completely.
- While cupcakes cool, cream the softened butter in a mixing bowl until light and fluffy.
- Gradually add the confectioners sugar and ¼ cup caramel syrup, mixing until smooth and creamy.
- Once cupcakes are completely cool, frost generously and drizzle with extra caramel syrup.
Notes
The Vinaigrette: Light, Tangy, and Built for Heat
This is not just dressing; it’s the blood of your summer pasta salad masterpiece.
Think about it: while a creamy mayo dressing can feel heavy and, frankly, a little risky when left out in the sunshine, a light vinaigrette is the complete opposite. It’s designed for heat.
It’s built for brightness. It keeps the entire dish feeling fresh and clean, even after hours mingling in the warmth of a backyard barbecue or a picnic blanket. It doesn’t weigh anything down, but rather lightens it all up, so the pure tastes of your fresh ingredients can really come through. A good vinaigrette, even a humble ‘light’ one, is a lovely balance of acid and fat, typically oil and vinegar, flavored with herbs, spices, salt, and pepper. Where the actual recipe might take on infinite permutations (just like the pasta salad itself!), the principle behind it is making something that coats without clinging too much. It should dress, not bury.
It’s exactly this reason that twisted, nooks-and-crannies pastas are essential they’re little traps just awaiting to hold the perfect amount of flavorful vinaigrette in each and every bite.
You experience that kick of herby, tangy goodness along with the texture and taste of the other ingredients. Compare that to a thick, rich dressing that can overpower flavors and make the dish heavy and greasy. The beauty of the vinaigrette is how subtle it is and how it enhances without dominating. It brings moisture and acidity, which are essential to balance out the richness of proteins or cheeses and call
forth the natural sweetness of vegetables. It’s invigorating in a way that a creamy dressing just can’t be, which, honestly, is just what you want when the thermometer is in triple digits.
That zing of acidity is just what you need to make you feel refreshed.
Christmas Tree Pizza
Equipment
- 1 Large Baking Sheet
- 1 Parchment Paper
- 1 Small Bowl For mixing sauce
- 1 Pastry Brush or Spoon For applying olive oil and sauce
Ingredients
Main
- Two 11-ounce cans refrigerated bread dough
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/4 cup store-bought Alfredo sauce
- 1 tablespoon jarred pesto
- 1 cup shredded mozzarella cheese
- 1/2 small green bell pepper sliced
- 1/4 cup halved cherry tomatoes
- 2 tablespoons mini pepperoni slices
- 2 tablespoons grated Parmesan cheese
- 4 fresh basil leaves sliced thin
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Divide the dough into 23 pieces. Roll each piece into a small ball. To make a tree shape: Arrange a row of 6 balls of dough on the prepared baking sheet, then a row of 5 balls on top of that, a row of 4 balls on top of that, then 3, then 2 and then 1. Be sure to leave a little room between each of the dough balls--maybe 1/4 to 1/2 inch--as they will expand as they bake.
- Cut each of the 2 remaining balls in half to create 4 pieces. Place those cut-side down at the base of the tree in 2 rows of 2 to create a trunk for the tree.
- Using your hand or a rolling pin, flatten the dough until the rolls are just touching. Brush the tops of the dough with half of the olive oil and sprinkle with 1 1/2 teaspoons of the Italian seasoning. Bake for 10 minutes. While the tree is in the oven, mix the Alfredo and pesto in a small bowl and set aside.
- Remove the baking sheet from the oven and brush the dough again with the other half of the olive oil. Use a spoon or a spatula to spread the sauce mixture over the tree, leaving a 1/2-inch gap around the edge. Sprinkle the mozzarella over top of the sauce. Decorate the tree by creating a garland with the bell pepper and ornaments with the tomatoes and pepperoni. Sprinkle the remaining 1/2 teaspoon Italian seasoning over on the tree trunk. Bake until the cheese is melted and the crust is golden, an additional 15 minutes.
- Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves.
Notes
Ingredients: No Rules, Just Creativity
Now, on to the second half of our pasta salad journey: the seemingly endless possibilities of ingredients! If vinaigrette is the lifeblood, ingredients are the beating heart and soul of what you’re creating.
And the most freeing fact about mayo-free pasta salad? There are absolutely no rules. This isn’t some strict recipe you need to adhere to letter for letter.
This is your own personal canvas, your own culinary playground. You are completely at liberty to go wild and throw in whatever your heart tells you. Want to build something savory and spicy? Go for it! Pickled jalapeños, red pepper flakes, spicy sausage, or a chili-infused oil in your vinaigrette can work wonders.
Want sweet and savory? Grapes or mandarin oranges can bring in a refreshing burst. Need protein? Chickpeas, grilled chicken, tuna, hard-boiled eggs – anything goes. Add veggies like bell peppers, cherry tomatoes, red onions, or zucchini. Craving cheese? Mozzarella pearls, feta, parmesan all shine. And let’s not forget how pasta salad has dominated our social media streams.
Influencers such as @babytamago and Hailee Catalano of @2peoplecooking have pasta-salad-specific recipes that range from Greek to chickpea-based salads. Meredith Hayden of Wishbone Kitchen has posted a lemon arugula orzo rendition and a chicken Caesar pasta salad that fans can’t get enough of. The diversity is staggering, but every bowl still remains faithful to the core attraction: cool, customizable, and crave-worthy. That flexibility also makes pasta salad extremely forgiving.
Spanakopita
Equipment
- 1 Small Pan For sauteing
- 1 Bowl For mixing filling
- 1 Pastry Brush For applying butter
- 1 Large work surface For assembling pastries
- 1 Cookie sheet For baking
Ingredients
Main
- 1 1/2 teaspoons extra-virgin olive oil half a turn of the pan
- 1 small onion finely chopped
- 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
- Salt and pepper
- 1/4 teaspoon nutmeg ground or freshly grated
- 4 ounces feta with black pepper or plain feta crumbled into tiny bits
- 1 egg beaten
- 3 tablespoons sour cream
- 4 13 by 17-inch sheets, defrosted phyllo pastry dough
- 3 tablespoons melted butter
Instructions
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
Notes
Unlike recipes with strict measurements and timing requirements, pasta salad invites experimentation.
You can taste along the way, adding a touch more vinegar for zing, a dash more salt, extra herbs, or yet another handful of olives.
From leftover remnants to fully planned creation, pasta salad responds to your ingredients and your desires. It’s stress-free cooking with maximum payoff, and during the swelter of summer, that’s just what we all require.
So, whether you’re looking for a whole meal chock-full of protein and vegetables, a light and airy side, or something completely new and adventurous, the mayo-free pasta salad structure accommodates it all. The secret is beginning with that lovely, light vinaigrette and then combining it with a stunning combination of freshly flavored ingredients, all hanging together blissfully on those ideal twisty pasta shapes. It’s a tasty adventure of discovery, one spoonful at a time, and the reason this dish is enjoying such richly earned time in the summer spotlight. Toss and make yourself your own summer classic!
