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I love a well-balanced meal that takes very little effort to make, and pasta salad is one of them. I love making a big batch because the leftovers are just as delicious the next day. Pasta salad keeps well in the fridge and makes a perfect summertime meal. It’s versatile, and there are so many different ways to customize it based on your tastes and what you already have. One of the best things is that you can use whatever vegetables, meats, and dressing you already have in your kitchen. It’s an easy, budget-friendly way to create a fresh and satisfying meal with minimal prep.
Ingredients:
- 1 box of pasta
- 1/2 – 3/4 bottle Itlian dressing
- 1/2 cup of mayo
- 1 cucumber
- shredded cheese
- cherry tomatoes
- banana peppers
- salami, pepperoni, or shredded chicken
- salt and pepper to taste
Directions:
- Cook pasta as directed and set aside. Drain and set aside. Allow it to cool to room temperature, or place it in the refrigerator until chilled.
- Cut or chop all you veggies and meats of choice.
- Add all chopped veggies and meats to the chilled pasta.
- Pour in your dressings and mix well.
- Season with salt and pepper to taste.
- Let chill in fridge for at least 2 hours before serving, allowing the flavors to blend together.
Notes: Add what veggies and meats you like. The possibilities are endless. I personally love this non-GMO pasta HERE (#ad) that is made with only two ingredients.
Veggie options: green pepper, red peppers, onion, spinach (chopped), tomato, olives.
Meat options: shredded chicken (cooled), turkey, pepperoni, salami.
If you’re on a low-tox journey, check out how I created a less toxic kitchen HERE.
My full list of less toxic kitchen items can be found HERE.
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