Tricolor Pasta Salad

Food Trend: Memorial Day is the unofficial start to summer and pasta salad is always on the hit-list of BBQ favorites. And I happen to love pasta…and balsamic vinegar…and the two make an excellent pair.

Inspiration: Growing up I always had cold elbow macaroni in my salads that I brought for lunch. I would eat my whole salad, except for the macaroni, eating that last. The macaroni had time to fully soak up all the Italian dressing and it was so so good.

Adaptation: I don’t remember when I started making this recipe, it had to be when I was in High School. At the time I had a thing for Good Seasons Salad Dressing Mix – and my Aunt made it the BEST! Somehow a box of pasta, fresh veggies and good seasons salad dressing ended up in a bowl and now it is my go-to dish.Loved by all my friends, it is my go-to BBQ or tailgate dish!

My favorite memories with this dish were from my freshman year in College. I used to boil the pasta on a hot-plate that I put on my foot stool in my small 100sqft dorm room. I’d  then have to carry the pasta down the hall to the bathroom to drain the water before mixing it back together in my one bowl. But sitting there with my roommate Meredith, enjoying every bite was definitely worth it!

Prep Photos & Tips

This is the easiest recipe every. Take your favorite vegetables and dice/cut in equal portions.

I love that this dish is so colorful!!! I try to base my vegetables on color.

Add pasta & dressing – then chill for at least an hour for the flavors to mix

Serve & Enjoy!

Julie's Pasta Salad

2014-05-22 20:13:41

Serves 6

My Famous Tri-Color Pasta Salad

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Ingredients

2 Boxes Tri-color Rotini

2 Large Seedless Cucumber, peeled and diced

2 Red Peppers, 1 Green Pepper, 1 Yellow Pepper - seeds removed, evenly diced

1 Cup diced carrots

1/2 Large Red Onion diced

For the Dressing

2 packets Good Seasons Italian Dressing Mix

White Vinegar

Olive Oil

Balsamic Vinegar

Dijon Mustard

For the Dressing

Follow the instructions on the packet of Good Seasons Italian Dressing Mix, doubling the portions for two packets. I use Extra Virgin Olive Oil instead of vegetable oil. Pull all ingredients in a blender with an additional 2 Tablespoons of Dijon and about an additional half a cup of Balsamic Vinegar. Blend until smooth and all ingredients are incorporated.

To Make The Salad

Cook pasta al dente, strain, run under cold water until cool

Combine pasta in a large bowl or container with all vegetables

Pour salad dressing until fully coated and all ingredients are well mixed

Chill in the fridge for 2 hours before serving

By Julie Zucker

Press Worthy Eats http://www.pressworthyeats.com/

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