I love pasta salad! It’s such a light, summery side dish and it goes perfectly with a good burger or some bbq! There are so many different ways to make it, but my favorite is the classic way with some fresh veggies thrown in tossed in Italian Dressing. I just made this with what I had on hand, so feel free to throw in your favorite veggies. I bet it would be great with some red & yellow bell pepper and red onion! My grandmother said this was the best pasta salad she had ever eaten, and Adam & I couldn’t seem to get enough of it. It’s a great addition to your summer or Memorial Day cookouts!
Classic Pasta Salad
1 box Tri Color Rotini Pasta
1/2 cup chopped carrots
1/2 cup grape or cherry tomatoes, halved
1/2 cup chopped cucumber
1 cup Zesty Italian Dressing
Cook pasta according to package directions, drain and set aside to cool slightly.
Transfer pasta to large bowl, add in the carrots, tomatoes, cucumber & Italian dressing. Toss gently to coat pasta with the dressing and evenly distribute chopped veggies. Refrigerate for at least 30 minutes to allow flavors to marry. Serve cold or at room temperature. Store in airtight container in the refrigerator.
*I made this for Mother’s Day and it fed 5 of us with lots left over and Adam & I got a couple more servings out of it each, so it would be great for a party.