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Creamy Deli & Angel Hair Salad

Creamy Deli & Angel Hair Salad
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Creamy Deli & Angel Hair Salad

Creamy Deli & Angel Hair Salad

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A substantial Shabbos-style salad with angel hair pasta, sliced deli, crisp lettuce, cherry tomatoes, and yellow croutons. The family card recorded the components and a large creamy garlic dressing; the approved final gives practical amounts and makes clear that the dressing should be added gradually.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 8 servings
Course: Meat Pasta Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 8 oz Angel hair pasta dry (225 g)
  • 8 oz Sliced deli meat (225 g), cut into strips
  • 1 Romaine lettuce or salad mix bag, about 10 oz (285 g)
  • 1 cup Cherry tomatoes (150 g), halved
  • 1 cup Yellow croutons (about 45 g)
Family Creamy Garlic Dressing
  • 1 cup Mayonnaise (230 g)
  • 1/2 cup Sugar (100 g)
  • 2 Tbsp Vinegar (30 mL)
  • 1/2 cup Water (120 mL)
  • 2 Garlic cloves, finely grated or minced
  • 1 Tbsp Mustard (15 g)
  • Kosher salt and black pepper: to taste

Equipment

  • Medium pot and colander
  • Large mixing/serving bowl
  • Small bowl, whisk, sharp knife, and cutting board

Method
 

  1. Bring a pot of salted water to a boil. Cook the angel hair until just tender according to the package directions.
  2. Drain immediately and rinse briefly under cool water to stop the cooking. Drain very well, then let the pasta cool completely.
  3. Whisk together mayonnaise, sugar, vinegar, water, garlic, mustard, salt, and pepper until smooth.
  4. Place the cooled pasta, deli strips, lettuce, and cherry tomatoes in a large bowl.
  5. Add about one-third of the dressing and toss. Add more a little at a time until everything is lightly coated.
  6. Fold in the croutons immediately before serving so they stay crunchy.

Notes

Recipe #168
Category: Meat Pasta Salad
Yield: About 8 servings
Method: Boil, cool, and toss
Prep: About 20 minutes
Cook: About 5 minutes
Difficulty: Easy
Recipe Details
Kosher: Meat. Texture: Tender pasta and deli with crisp lettuce, juicy tomatoes, and crunchy croutons. Flavor: Creamy, sweet, garlicky, and lightly tangy.
Use the Dressing Like a Sauce, Not a Bath
This is a generous old-fashioned dressing recipe. Keep the family batch, but use only enough to coat the pasta and salad lightly; refrigerate the rest.
What a Beginner Should Look For
The pasta should be cool and separated, the lettuce should stay crisp, and the dressing should lightly coat everything without collecting in the bottom of the bowl. Croutons should still crunch.
Cool the Pasta Completely
Warm pasta wilts the lettuce and absorbs too much dressing. Drain it well and let it cool before the salad is assembled.
Croutons Go Last
Once croutons meet a creamy dressing, the clock starts. Add them only when the salad is ready to go to the table.
Beginner Tips
  • Do not overcook angel hair; it becomes soft very quickly.
  • Drain the pasta thoroughly so water does not thin the dressing.
  • Cut the deli into strips similar in size to the pasta.
  • Add dressing in stages and toss between additions.
  • Reserve croutons until the final minute.
Troubleshooting
Pasta clumps: Rinse briefly after draining, shake off excess water, and separate with clean hands or tongs. Salad is too wet: Use less dressing and make sure the pasta and lettuce are dry. Croutons are soft: Keep them separate until serving. Dressing tastes too sweet: Add another teaspoon or two of vinegar or mustard.
Variations
  • Use bow-tie pasta instead of angel hair for a sturdier salad.
  • Add thinly sliced red onion.
  • Use turkey pastrami for a smokier deli flavor.
Make Ahead, Storage & Freezing
Store dressing separately up to 5 days refrigerated. Cooked angel hair may be refrigerated up to 3 days. Keep lettuce, tomatoes, deli, and croutons separate for best texture. Once assembled and dressed, eat promptly. Freezing is not recommended.
Tip to Hand Down
For a pasta-and-lettuce salad, temperature matters as much as flavor: cool the pasta fully and save the crunchy pieces for the very end.

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