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Pasta Salad

DateTuesday, April 29, 2014 at 02:05PM

 

Everybody needs a good pasta salad. The spring weather that is (kind of) upon us is lulling me into its trap. All I want are burgers, brats, and pasta salad. A bit on the summery side, I know, but a girl can dream. Here for you today is my mom's own personal recipe. Enjoy!

First up, you'll need:

Knives for slicing and dicing

Cutting board

Large pot

16 oz pasta (I used gluten free as an experiment, and LOVED it)

1 green pepper, chopped

1 orange pepper, chopped

3/4 large red onion, chopped

1 small container cherry/grape tomatoes, halved

1 6-10oz jar pitted greek olives

1 small log of hard salami, cubed

6ish oz cheddar cheese, cubed

6ish oz of mozzerella cheese, cubed

12 large basil leaves, chopped

1 bottle Trader Joe's Tuscan Italian salad dressing

 

This is the FIRST time I've cried cutting onions. Ever.

Start boiling a large pot of salted water for your pasta. Cook for 7-10 minutes, or until it's as mushy as you'd like. While you're cooking the pasta, prepare to cut everything else into tiny little pieces until your arms fall off. I started with the veggies (tomato, peppers, onion) and then moved on to cheese and salami, but you can do WHATEVER YOU WANT. It's a pasta salad. Not hard. 

Once the pasta is finished, drain it and let it cool. Then throw in with the basil and dressing. Toss all the ingredients together with the dressing and you are DONE.

This is one of the easiest and tastiest things I've made yet. It also makes a ton of food, so I recommend halving the recipe or serving a large group of people. It goes excellently with burgers (my secret burger recipe to follow another day.) If you're a vegetarian, I highly recomment skipping the salami and adding artichoke hearts and sundried tomato. Either way, this is such a delicious staple for the spring and summer, and will feed you for like a week straight. What's not to love?

AuthorChelsea Morgan | CommentPost a Comment | Reference36 References |

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