Happy Saturday Friends!

I've loved classic pasta salad since I was a little girl. I think I used to just pick out the noodles and leave the veggies in the bowl, but it felt right.

Now, I've branched out a bit and I am obsessed with making different variations that taste amazing.

That's what I have for you today, and I hope that the next time you make pasta salad, you're reminded of this email. I'm telling you..they are all soooo good!

To the Recipes...

Mexican Street Corn Pasta Salad

This is the most unique of the three and it's a must try. We're talking fresh corn on the cob pan seared in the skillet and tossed into small shell pasta with all kinds of veggies.

Then, it's topped with a creamy dressing made from sour cream, fresh lime juice and Mexican spices.

One thing to note with this recipe is it tastes best at serving. If you're prepping ahead, wait and add the dressing right before eating, as it soaks into the pasta and kind of dries on after a few hours in the fridge. It still tastes good, but isn't as pretty.

High Protein Pasta Salad

This Pasta Salad is a more typical version with a homemade creamy balsamic dressing and we're adding lots of protein from garbanzo beans (chickpeas), feta cheese and salami. It's super tasty!

Did you know garbanzo beans have about 25 grams of protein per can? CRAZY RIGHT?!

Tortellini Pesto Pasta Salad

This Tortellini Pesto Pasta Salad is so yummy and is the quickest of the three recipes. Tortellini cooks in minutes and it's stuffed with cheese. What's not to love? You can use store-bought pesto for this recipe or try my easy homemade pesto.

The Video

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That's it for this week. I'm headed to watch my niece's soccer games this morning. What an exciting Saturday, haha.

Thanks for reading and Happy Cooking!

xoxo~Tara with Simply Made Eats