Pasta Salad

7 Feb

When I worked for a large primary care physician group in east TN we had a co-worker who every once in a while would bring in a dish to share with us.  One time she brought in a taco soup with all the trimmings and then another time she brought in a pasta salad.  I adore pasta but pasta salads didn’t do much for me until this one.  I asked for her recipe and she told me it was nothing but cooked pasta, chopped tomatoes, green peppers, onions and cucumbers with italian dressing.  Simple but delicious, perfect for bbqs as a side or even a main dish.  Mariya loves this pasta salad.  Whenever I make this and friends are coming over I have to make sure to set aside extra for her.  This is like her cream cheese pound cake, I always have to have extra just for her.  There is never a problem with throwing away uneaten portions.  Never a problem if I make too much.  I use Good Seasons italian seasoning packet. I usually use a packet and a half because I like the extra flavor. Once in a pinch I used a regular bottled dressing, it’s not the same.  Do not substitute the Good Seasons!  I buy the box with 4 packets because I do this dish often especially in the summer. Since this is Mariya’s favorite dish and while it’s not french but it will be made and served for her wedding, provided she doesn’t eat it all!

Pasta Salad

  • 2 large tomatoes
  • 1 green pepper
  • 1 sweet onion
  • 1 cucumber
  • 1 to 1/1/2 packets of Good Seasons Italian Salad dressing made as per directions for 1 packet
  • 1 lb box of angel hair pasta, cooked and cooled

Chop all vegetables and place into a large serving bowl. 

Add the italian dressing to bowl.

Mix in the cooked pasta.  Best served after an hour so that the dressing can meld into the pasta and veggies.

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