The best pasta salad ever!

March 17, 2017

I am going to pass along to you all a recipe that I am known for and reveal the secret that I have kept for so long: I have the easiest pasta salad recipe ever and it is a guaranteed hit! Every time I attend a party I offered to bring something. Most the time the gracious hosts tell me that they are all set and that I just need to bring myself, but I almost always offered to bring pasta salad as a side regardless of the menu. You may feel that pasta salad is specifically a picnic side, but I have found that a nice cold pasta salad works with almost any type of menu.

I’m also a big fan of adding multiple “colors” and textures into my food. I like the variety and flavor and nutrients. It helps that this is generally one of the easiest pasta salads to make as well as widely excepted by everyone after they’ve given it a try. There is usually a little bit of hesitation because of the “secret” ingredients of adding blueberries. But you will find that more than likely people will scramble to try to get more blueberries into their scoops after they’ve given it a try!

To begin bring a pot of water to a boil and cook a box of tricolor rotini (with one serving of vegetables per 4 oz portion… bonus!) and cook according to the directions on the box to desired consistency (I like Al dentate, but because I have three kids I generally overcook it).

Cool it off with cold water and try to strain it as best I can to get as much water as possible.

Then add about half of a container of bottled Italian salad dressing (oil based) and mix throughly with the pasta.

I prefer to add in the tricolor pepper mix next. I usually let it soak in the oil for a bit before adding anything else.

Next I add parmesan cheese. I prefer the grated stuff that comes powdery in a green container. This ingredient can be added liberally (at least half of a container). Mix VERY well.

Finally I add the blueberries. I use about a pint. What’s great about this pasta salad is that it has tons of color and flavor as well as texture. The flavors all come together really nicely and it is almost always a big hit. Even better, it is best to make it the day before and event because the longer it’s it’s in the refrigerator, the tastier it tends to be!