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

Cook Time 5

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

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