THE BEST Pasta Salad Ever!

The secret to this pasta salad is the dressing… One of my coworkers was kind enough to share her family recipe for this dressing with me, so I really owe in part my claim to… Bestest Most Amazingly Awesome Pasta Salad in the Universe πŸ™ŠπŸ˜Ž… to her! I added a few of my own little tweaks to it tho too… I also should suggest that you mix up a double batch of this stuff, cause you’re gonna be ticked when your guests eat the entire first batch of salad leaving you none for your post holiday lunch bag… πŸ’‘πŸ˜‰ I also tend to like almost as much veggies as pasta in my pasta salad, guess it makes me feel healthier and shtuff. 😎 You can really do no wrong tho in mixing up your own combo of vegetables, meats and cheeses. The sky’s the limit!

#WhatIveGotCookin


THE BEST Pasta Salad Ever!

Serves: 12-14

For the pasta salad:

  • 1 lb. tri-color rotini pasta
  • 8 oz. block sharp cheddar cheese 
  • 6 oz. sliced pepperoni
  • 2 c. fresh broccoli florets
  • 1 red bell pepper, seeded
  • 1 small cucumber, peeled
  • 2 c. grape tomatoes 
  • Basil (for serving)

For the dressing:

  • 8 oz. tomato sauce
  • 1/2 c. vegetable oil 
  • 1/4 c. white vinegar
  • 1/4 c. apple cider vinegar
  • 1 c. sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Italian seasoning
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Cook pasta. Rinse and drain well. Allow to cool completely.
  2. Chop veggies (cucumber, bell pepper, halve tomatoes) and set aside.
  3. Blanch broccoli florets for 1-2 minutes in boiling water, removing promptly and running under ice cold water immediately after. Drain.
  4. Slice cheese into cubes.
  5. Combine all dressing ingredients in a jar and shake very well until thoroughly mixed.
  6. Toss cooled pasta, cheese cubes, pepperoni, brocolli, and veggies in a large bowl. Pour dressing over top and gently mix everything together to coat. 
  7. Refrigerate until use. Garnish with loosely chopped fresh basil right before serving. 
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2 thoughts on “THE BEST Pasta Salad Ever!

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