My Pasta Salad

Pasta Salad, a quintessential item to have at any BBQ during the summer.  I, up until last summer, had NEVER tried Pasta Salad.  Why you wonder?  Because I'm always too afraid to taste things that I won't like.  Yes, you've just read that sentence correctly.  I basically make up my mind just looking at things or certain ingredients in the recipe and say "No, thank you."  While on vacation last summer my husband asked me to please just try the Pasta Salad and promised that I would like it if I tried.  I'm not a big fan of dressing, I never have been and that has always been the reason why I didn't eat Pasta Salad.  I even eat my garden salads dry...I know, weirdo!  I do however like many veggies as long as they are in their first state, RAW.  I can't get past the oily feeling of dressing or the fact that it's like a gagillion calories for such a small amount.  I've used Ranch and Italian dressing in recipes and it hasn't killed me, so I figured I could try it out in Pasta Salad.  I begrudgingly tried the salad and guess what...I LOVED IT !  Since last summer, I've made my own and really enjoy this dish.  I'm sure it's nothing extraordinary, but we like it

I have two different variations Italian and Red Wine.  I either use Wacky Mac or Barilla's Farfalle in veggie flavors.  I always let the salad marinade overnight before I serve it.  The mushrooms really absorb the flavors.  I also pour the dressing over the noodles right after I drain them from the pot so they have a chance to absorb the dressing flavor too.  I normally use the entire 16oz bag/box of noodles and about 1/2 a bottle of dressing.  My husband laughs because "my" Pasta Salad has barely any pasta, it's chock full of veggies.    

In Italian, I put red, yellow and orange bell peppers, sliced white mushrooms, red onion and cucumbers.  I use Kraft Zesty Fat Free Italian Dressing.

2-3 large cucumbers
1 small red onion
3 peppers
16 oz mushrooms
16 oz Farfalle or Rotini (tri colored or veggie flavored)
1/2 bottle of dressing

In Red Wine, I put all of the above ingredients plus sliced pepperoni and cubed cheese (your favorite).
I use Kraft (formerly Seven Seas) Red Wine Vinaigrette.  I tried using Wishbone's Red Wine and it was way too sweet for my liking.

Basically, you can add any veggies you like.  Broccoli, cauliflower, olives, carrots, etc.  If you've been "afraid" to try something, take it from me.  Give it a whirl, you may LOVE it!

Yup, that's Pinteresting!