Angel Hair Pasta Salad
Published June 25, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small red onion, diced
3 tablespoons rice vinegar
½ teaspoon sugar
Salt and freshly ground black pepper or red-pepper flakes
4 cups raw vegetables, such as any mix of broccoli, celery, carrot, tomato, corn, zucchini, summer squash and bell pepper, diced (see Tip)
8 ounces angel hair pasta, broken in half
½ cup mayonnaise, preferably Hellmann’s or Best Foods
½ cup finely chopped tender herbs, such as parsley, dill, scallions, chives, mint and basil (optional)
Nutritional analysis per serving (6 to 8 servings)
24 grams carbs; 6 milligrams cholesterol; 221 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 269 milligrams sodium; 5 grams protein; 3 grams sugar
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?!
This is a delightful light, crunchy pasta salad! Loved it, except the red onions I used completely overpowered the other veggies. A lingering onion taste. Perhaps better with scallions??
I made it as. Directed. Chose red pepper, carrots, broccoli, fresh corn, zucchini, and tomato. Herbs were mint and basil. Two very big thumbs up. Great for raiding refrigerator for left overs too. A keeper, fer sher.
Very nice summer salad. Once again I'm grateful for the suggestions in the comments section. Going by the reviews, I broke up the angel hair pasta in thirds. I also blanched the coarser vegetables (broccoli, carrots, sugar snap peas, yellow squash) rather than adding them raw. The suggestion to add smoked mozzarella was a good one--couldn't find that at the store so used smoked gouda and it really added a je ne sais quoi to the total, which we enjoyed.