My pasta salad will feed you for days. It makes an entire mixing bowl full and keeps wonderfully in your refrigerator. Your peeps can just help themselves until it’s all gone.
The recipe is by accident because I tried to copy a neighbor’s, but didn’t have all the right ingredients. The results are a huge success. I promise you’re gonna love this side dish as much as we do because it’s freaking delicious and simple to make.
You probably already have these items in your pantry. They are staples that I use all the time anyway. Five little ole ingredients is all it takes.
Use any brand of your ingredients that you want, that’s the beauty of it. I mix and match mine all the time. Any store brand will do.
You’ll need 1/2 a box of noodles. I used Barilla brand. Ronti is what the hubs prefers, but I’ll use whatever I’ve got on hand.
Add a can of original Rotel tomatoes and a can of light red Kidney beans to this line up. Remember, if you have a different flavor like hot or mild Rotel, it’s ok… use it.
Check your refrigerator for shredded cheese, sharp or mild. I use it all. You’ll need the salad dressing to mix all this up with and I always use zesty Italian dressing. My neighbor used catalina, but I’m partial to the Italian.
Cook your noodles, drain and rinse them. You should also rinse the beans and drain the Rotel juice off the tomatoes. In a large mixing bowl, dump the pasta and gently mix the rest of your ingredients, adding the dressing last.
By saving the dressing for last, you can taste test it until you get the salad coated with enough dressing to your family’s taste.
I don’t normally salt or pepper my salad, but I know some people do, so have at it. If spices are your thing, experiment. You may come up with your own version!
Don’t forget to refrigerate the left-overs, if you have any !!
And this is my week-long Pasta Salad for Days. YUM!
If you have suggestions for me, email them to me at firstname.lastname@example.org Thanks y’all
- 1/2 lb of noodles, cooked
- 1 can Rotel tomatoes, original
- 1 can light red kidney beans
- 1-1/2 cup shredded cheese, sharp or mild
- 1 cup or more zesty Italian dressing
- Salt or pepper if you want it
- cook your noodles as directed and drain & rinse
- drain the kidney beans
- drain the Rotel tomatoes
- In a large bowl, mix all ingredients together
- add the zesty Italian dressing a little at a time and mix gently
- Keep adding dressing until you like the consistency.
- Add any salt or pepper to taste, I don't use it
- Serves 4 for 4 days