When the weather warms up, it’s time for the sides to cool down. I’ve always enjoyed pasta salad, from the deli. This recipe nails the slightly sweet dressing of traditional macaroni salad and with a grilled chicken breast, shrimp, or portabella mushrooms would be a meal in itself. I vary the vegetables and pasta shape depending on what’s on hand. Today I had some bell pepper, cherry tomatoes, and black olives. Other times it may be carrot, celery, or broccoli. Be sure to let it chill for at least four hours to allow the full flavor to develop.
- 2 cups dry pasta – rotini, macaroni, bow tie
- 1/2 cup mayo
- 1/8th cup white vinegar
- 1/3 cup sugar
- 1 TBSP yellow mustard
- 1/4 cup oninon – finely diced
- approximately 1 – 1 1/2 cups vegetable of your choice: diced, grated, or chopped to bite size
- fresh ground pepper to taste
Cook pasta according to package directions to “al dente.” Immediately drain and rinse with cold water. Allow to drain thoroughly. In a large bowl whisk together the mayonnaise, mustard, sugar, and vinegar. Add the onion, pasta, and vegetables; toss to coat. Cover tightly and refrigerate for at least four hours.