It is officially uncomfortably hot here in Alabama. It is time for cookouts and potlucks with friends and neighbors. My dear friend Kshitij left to go back to India this morning, so the neighbors and I got together last night along with extra friends and threw a potluck to wish him well on his journey. I made a dish I grew up loving, pasta salad. My mom made this whenever we would bbq on the grill with family. It’s one of my all time favorite things to eat in the summer. Nice and creamy and refreshing. Using fresh raw vegetables gives the salad a lovely color as well as a nice crunch. It is super easy to make, and makes a great side dish for a gathering. I hope you love it as much as I do!
- 1 box rotini pasta, cooked
- cherry tomatoes
- red onions, thinly sliced
- mushrooms, sliced
- broccoli, chopped into bite sized pieces
- cauliflower, chopped into bite sized pieces
- green onions, sliced
- 2 bottles of peppercorn ranch dressing
Combine all ingredients in a large bowl except for the onions and refrigerate for a few hours before serving to allow the dressing to be absorbed. Before serving, add the onions.
Use as much or as less vegetables as you like. You can also use whatever vegetables you like. Maybe bell peppers or some olives. S’all good.