I started hosting monthly Shabbos (Sabbath) gatherings here, and needing to find light non-dairy dinner options has been kind of challenging. Pasta is an easy go-to, but not one to serve the same pasta each time, I've had to do some digging. With summer approaching (then) I remembered the perfect pasta recipe I used to beg my mom to buy from the deli, and eventually make. I just love this recipe because it doesn't contain any mayonnaise, it's perfect to make ahead, is best served cold-and never requires heating, and the veggies get better as the week progresses. I also love that the dressing isn't one that needs to be made-it's all pre-made ingredients.
Pasta Salad
1 box of tri-color spiral pasta
2 cups of cherry tomatoes
1 green pepper, chopped
1 red pepper, chopped
1/2 a yellow pepper,chopped
1 (2.25 oz) can of sliced black olives
Dressing:
1 (16 oz) container of Italian dressing
6 T salad dressing mix
I prefer to serve this salad cold, so make ahead of time so it's chilled.
I mistakenly left out the green pepper, I have fond memories of my pasta salad including fresh broccoli, and green olives and artichoke hearts would also be a welcomed addition, as well as removal of any vegetables not to your liking! I also did not use the entire 16oz of dressing-maybe 1/2-3/4, but I did use all of the salad dressing mix, and it was perfect!
Enjoy, and happy Memorial Day weekend. I hope this is the beginning of a safe, enjoyable, restful and insightful summer for all!
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