Mom's Crowd-Pleasing Pasta Salad

eats

Jul 31

Lilies and Lambs Crowd Pleasing Pasta Salad

Everyone has a dish or two that will forever scream “childhood” whenever it is served.

For me, there are a few- Mom’s famous chocolate chip cookies, Deer Valley turkey chili, and this colorful take on a summertime favorite: Pasta Salad.

This fresh and delicious side has been one of my favorite BBQ accompaniments for as long as I can remember. My mom would always whip up a large batch- enough to feed an army- for summer get-togethers; and I would always go back for seconds {and thirds} and sneak a late-night bite or two from the bowl.

Only recently, for Phil’s birthday boil a few weeks ago, did I learn to make this staple myself- and I was pleasantly surprised at how easy it is to recreate.

For this batch I stuck to pasta with a trilogy of broccoli, cherry tomatoes, red bell pepper; but you can add whatever suits your fancy- corn, peas, salami or chunked swiss cheese to name a few. The real key here is the homemade dressing. And the tortellini. I dream of the three cheese tortellini.

Scroll through for a few more snaps of my favorite summer side and the super easy recipe…

Mom's Crowd Pleasing Pasta Salad

Salad Dressing Ingredients:

1 1/3 c Olive Oil

1/2 c Rice Wine Vineger

1/4 c Grated Parmesan Cheese

1 tbsp Sugar

2 tsp Salt

1 tsp Celery Salt

1/2 tsp White Pepper

1/2 tsp Dry Mustard

1/4 tsp Paprika

1 Clove Garlic, minced

Salad Dressing Instructions:

Combine all ingredients in a screw-top jar; cover, shake well to mix. Chill and shake again before serving. Makes 1 3/4 c dressing.

Pasta Salad Ingredients:

1 Box Tri Color Rotini

1 Large Bag Three Cheese Tortellini

1 Large Red Bell Pepper, chopped

1 Large Head of Broccoli, chopped and parboiled

1 Bunch Scallion Onions, chopped

1 Container Cherry Tomatoes, halved

Pasta Salad Instructions:

Prepare pasta as per instructions. Combine Rotini and Tortellini in large bowl. Add parboiled broccoli and all chopped ingredients. Pour dressing over salad- start with about half of bottle and add more to taste- and combine. I prefer to prepare the night before and chill overnight. Mix before serving and speinkle with parmesan cheese to taste.