Pasta salad is a favorite in my family any time of the year, but it’s really big in the summer.

^^^Pasta Salad

The nice thing about Pasta Salad is the versatility with the ingredients. Whatever you like, throw it in! I would add cheese but not everyone likes cheese. Some people add meat, like diced ham, salami, pepperoni, or chicken. Same with the spices. Add what you like best. Today I used dill because I think dill should be included in everything, and chives from our garden which happen to be in bloom and gave me a good opportunity to make the salad pretty. Of course I expect my father will ask what the flowers are doing on the pasta salad. And finally the veggies. Again, whatever floats your boat.

First wash and peel your veggies. I prefer organic when I can get it.

^^^Prepared veggies. Celery, mini sweet bell peppers, cucumbers, grape or cherry tomatoes, and onion.

Chop it all up and throw it in a bowl. At this time you can add your diced/chopped meat and/or cheese.

^^^Chopped/diced veggies.

At this point you can add the salad dressing. Today I used Ken’s Steakhouse Zesty Italian. You can use any brand of zesty Italian. Even better, make your own.

There are recipes on the internet like this for making your own salad dressing: http://allrecipes.com/recipe/25171/italian-dressing-mix/

I used one bottle of dressing. I have another bottle on hand just in case the salad gets dry once the pasta is added. If you’re serving it immediately, one bottle is enough. I’m making it for a picnic tomorrow so I may need a little more… maybe half a bottle or less. Add the pasta last. If I would have used whole wheat pasta I could have had eaten some of it, but right now I am on a carb (self) restricted diet. Use whatever kind of pasta you like. Usually I use rotini or twist, but today I’m used a trio mix. I used to use colored ones made with spinach and beet juice, but my father wouldn’t eat them.

Pasta Salad

Ingredients:

Onion – 1 large, white, yellow, Vidalia, whatever you like, diced
Bell Pepper – 2 red, yellow, or orange, diced or cut a little larger
Celery – 2 stalks, diced or sliced thin
Cucumber – 2, peeled and seeds removed, diced or sliced thin
Grape or cherry tomato – 1 pint, cut in half or left whole
Zesty Italian Salad Dressing – 2 bottles, 16 oz each, 1 to use and 1 spare
Pasta – 1lb box any shape or style, cooked according to directions, rinsed, and cooled
Meat and Cheese – Optional, your choice
Spices –Optional, dill, chives, basil, parsley, whatever you like, fresh or dried

Directions: Wash and peel vegetables. Chop and dice vegetables, meat, and cheese (if using), add to large bowl. Add 1 bottle of zesty Italian salad dressing, mix gently. Add prepared pasta, mix gently. Add spices if desired, mix gently. Serve immediately or refrigerate which will let the flavors develop nicely.

Thank you for taking the time to read my post.

bonni