Pasta Salad
Dinners, Fridge/Freezer meals, Side Dishes
Ingredients
1 pound spiral, elbow, or bowtie pasta
Italian:
1 cup Italian salad dressing
1/2 cup Mayonnaise
1/2 cup parmesan cheese
1 tomato or a few small tomatoes
1 cucumber or zucchini
1 bell pepper
1/2 large onion
Greek:
1 1/2 Cups Greek dressing
Several grinds of black pepper
1 small diced onion (traditionally red)
1 zucchini or cucumber
1 tomato or a few small tomatoes
1/2 cup Crumbled feta cheese
Ranch:
1 1/2 Cups Ranch Dressing
1 tomato or small tomatoes
1 bell pepper
1/2 large onion
Crumbled bacon
1 cup cubed cheddar cheese
Description
The amounts of mayo and dressing given are really just a starting point. The pasta will absorb a lot as it sits, so you'll need to check it before serving and add more. Make sure you have plenty on hand.
Directions
Peel, dice, remove seeds etc. from your veggies.
Sauté onions and peppers in olive oil if you don't want them raw.
Stir all the veggies into the dressing.
Cook pasta according to directions, drain, rinse to quickly cool it, and toss with dressing. Once the pasta is completely cooled and mixed, stir in the parmesan, the feta or cheddar if using.
Cover and refrigerate at least 2 hours, best if overnight.
Check before serving and add more dressing and/or mayo as needed.
Notes
* Make ingredient substitutions as desired based on what you have or prefer.