We go through a lot of this in the summer. It’s so good, so quick, and so easy to change it up with whatever you have on hand. For this batch I used:
- 8 oz. uncooked pasta shells
- Splash of olive oil
- Ken’s Lite Northern Italian w/Basil & Romano dressing
- About 12 pepperoni slices, chopped
- About 3 Tbsp. Parmesan cheese
Boil the pasta and drain but do not rinse; you want all that starch to say on there so the dressing sticks to the pasta. Let the pasta cool a bit, then add everything but the cheese. Cover and put in the fridge till it’s cold, then add the cheese. I usually add more dressing at this point too because a lot of the first addition has absorbed, and I like a lot of dressing on it. Then just toss and serve!
To shake things up a bit you could add:
- Feta cheese
- Gorgonzola cheese
- Chopped peppers
- Lemon juice
- Chopped tomatoes
Go crazy with it! This travels really well, so it’s a no-brainer for taking to parties in the summer — just be sure to bring some extra dressing with you so you can add and toss just before serving.
Oh I LOVE this! It’s so simple but yet it looks SUPER tasty! 🙂
Pasta salad is my all-time favorite food – so many variations! Yours looks great!
I’m making this as we speak. But I’m putting in WAY more pepperoni because I’m healthy that way.
I totally dig that about you. ~ OPK
pepperjack cheese cubes and cubed salami are ALSO amazing. I know b/c I put it in there. YUM. YUM. YUM. And also OH so healthy.
LOVE YOU OPK. LOL that abbreviation is FUNNY. 😛
RIGHT?!? 😉 Love you too!
Pingback: Menu May 29-June 3 « Crockpot Tuesdays
Pingback: Menu June 4-10 « Crockpot Tuesdays
Pingback: Menu July 16-22 « Crockpot Tuesdays
Pingback: Menu June 30-July 5 | Crockpot Tuesdays