The Art of Beer Cooking: Pasta Salad

I’m going to a graduation party tonight and was asked to bring a side dish for the festivities. To me, pasta salad is a staple at any barbecue and to make it extra special I dressed it with a delicious beer vinaigrette. I decided to use Leinenkugel’s Summer Shandy to really enhance the lemon flavor of the vinaigrette but Honey Weiss would also be nice to add a bit more sweetness. This recipe includes lots of grilled vegetables which adds a really nice smoky flavor to the dish. If you are in a hurry and don’t want to take the time to grill the veggies feel free to mix it up with some cherry tomatoes, canned artichokes, broccoli and whatever else you want! Be creative.


  • 2 red roasted bell peppers
  • 2 zucchini, grilled and diced
  • 2 summer squash, grilled and diced
  • 2 red onions, quartered and grilled
  • 1lb. rotini pasta
  • 1/2 cup olive oil
  • 2 1/2 tbs. cider vinegar
  • 1 1/2 tsp dried rosemary
  • 2/3 cup beer
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 1 pinch sugar
  • Grated parmesan and chopped olives for garnish
In blender, put roasted red peppers, olive oil, cider vinegar, rosemary, beer, lemon juice, salt, pepper and sugar. Blend until smooth for the vinaigrette. Add vegetables to pasta and toss in beer vinaigrette. Garnish with black olives and parmesan cheese.

1 Comment

Filed under Beer and Food, Cooking

One response to “The Art of Beer Cooking: Pasta Salad

  1. Pingback: The Midwest Beer Collective’s Best of 2011 | Midwest Beer Collective

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