THE BEST PASTA SALAD

There is one ingredient that many of you don’t know about, and if you don’t add it, your Pasta Salad will be missing something that makes all the difference in the world.  Once you try it, you’ll never go back.
There is one ingredient that many of you don’t know about, and if you don’t add it, your Pasta Salad will be missing something that makes all the difference in the world. Once you try it, you’ll never go back.

There is one ingredient that many of you don’t know about, and if you don’t add it, your Pasta Salad will be missing something that makes all the difference in the world.  Once you try it, you’ll never go back.

Pasta salad is fun to make because you can change it every time you make it.  I have never written down my recipe because I could make it in my sleep.  Even the grandkids love it!  In fact, two of the little boys are the ones that beg for it.

Today, just for you all, I measured the most important ingredients.  Once you get the hang of it, you’ll never measure either.  You really can’t mess this up.  Try to go for colorful ingredients.

INGREDIENTS:  This will make a good 8 servings.

8 oz Rotini Pasta

3 eggs, hard boiled and chopped

Pepperoni, cubed

Hard Salami, diced

Tomatoes

1 cup Italian Salad Dressing

Cheese, cubed (sharp, rye cheese, Swiss, Mozarella or whatever you like)

1 heaping TBSP McCormick Salad Supreme

Variety of fresh vegetables

Pepperoncini

Cook pasta according to package directions.  Drain well and allow to cool a bit.  Pour on the Salad Dressing and add the Salad Supreme.  Mix with wooden spoon.

Now comes the fun part.  If you think it will taste good in there; odds are it will.  The above Ingredients are what I always put in the salad, but make this your own. Omit what you don’t want, and add what you do.  Be creative.

Here are some suggestions on items I often add and you may want to try.  Green olives, black olives, diced celery, mini sweet peppers, cucumbers, raw green or yellow beans, onion, banana peppers, cooked turkey, cooked chicken, Capicola, cooked Pancetta, Romano cheese, Parmesan cheese, and the list goes on.  I usually do a variety of cheese.  We always have Romano and Parmesan, so I grate a little and throw it in.  Have fun!

By Tika for Chew Wanna Eat? 2015

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