This recipes makes a fairly large batch which served as side dishes for three different meals last week. Feel free to cut the recipe in half. Also feel free to omit or add additional vegetables as desired.
Split-Decision Pasta Salad
1 pound small pasta shapes, cooked according to package directions, rinsed and cooled
3 medium carrots, shredded
1 cup chopped green bell pepper
1/2 cup chopped onion
Add shredded carrot, chopped bell pepper and chopped onion to cooked pasta and mix well. Divide this mixture into two equal portions.
For creamy macaroni salad:
1/2 cup shredded cheddar cheese
1/2 cup sweetened condensed milk
1/2 cup mayonnaise
1/4 cup apple cider vinegar or rice vinegar
1/8 teaspoon black pepper
salt to taste
Add cheddar cheese to one half of pasta. Toss to combine.
In a small bowl, combine sweetened condensed milk, mayonnaise, vinegar, black pepper and salt; mix well.
Pour dressing over pasta and stir well to combine. Chill well before serving.
For tangy pasta salad:
1/4 cup chopped mixed olives (any kind of black or green olives)
1/4 cup shredded fresh Parmesan cheese
1/4 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup apple cider vinegar or rice vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Add olives, Parmesan cheese, and feta cheese to other half of pasta. Toss to combine.
In small bowl, combine olive oil, vinegar, basil, oregano, oregano, garlic powder, salt and pepper. Whisk to combine; pour over pasta mixture and toss well to coat. Chill well before serving.
This post is being shared at the Hearth and Soul Hop with Premeditated Leftovers and Delicious Dish Tuesday with Full Time Mama.
