I don’t know about anyone else, but this sunny springtime weather has me aching for picnic food. I made a small batch of summer pasta salad for dinner, a recipe that always reminds me of my mom (and coincidently, my mother-in-law, who gave me the awesome turquoise blue water bottle shaker thingie that I used to mix the dressing up). Love a family recipe. Maybe I can convince the hubs to grill out and extend the feeling of sunshine.
- one box of pasta – shells, spirals, whatever you’d like!
- Salad Supreme Seasoning (Mccormick’s brand)
- Kraft Zesty Italian salad dressing, OR make up a bottle of your own with Good Seasonings Italian
- pepperoni slices
- cheddar cheese crumbles
- green olives
- optional veggies: cucumbers, tomatoes, black olives, broccoli, carrots, cauliflower – up to you and what you like! I always use a different variety.
- Boil pasta according to package directions.
- While pasta is cooking, chop up veggies, cheese, and pepperoni.
- Drain pasta, then move to a bowl and add some of the Italian dressing. This will coat the pasta and make it easier to mix.
- Sprinkle Salad Supreme on the pasta. The serving size is only a few tablespoons, but I’ve been known to use an entire bottle on a big batch, to make the flavor really stand out.
- Add about half the bottle of the Italian dressing. I sometimes add more during the week as the pasta salad gets dried out. It’s up to you how runny you like your pasta salad.
- Add chopped ingredients and stir so everything is evenly coated.
- Store for up to a week in the fridge.