Pasta Salad
Pasta Salad
Pasta salad is a fun way to clean out a refrigerator. My daughter hopped into her car with her two littles and came to visit for two days. She offered to fix lunch for the two of us, and basically used items in my refrigerator. (Every Mom needs a daughter like that – you know, the one who can come up with a meal in short order that’s tasty and healthy just from the things you have in your refrigerator.)
Ingredients
You can use any type of pasta. She grabbed regular macaroni, cooked it, and chopped the vegetables while the macaroni was cooking. A spiral pasta will be more festive, but regular macaroni works fine, especially for kiddos.
The other ingredients were hanging out in the refrigerator. Bacon (left-over from breakfast); tomato (left-over from a tomato sandwich I had the day before); green pepper (the part not used in a vegetable tray I served a few days before), cucumber (the remainder of a tasty, large one) and cheese (part of a block in the cheese drawer in the fridge). Onion or red onion would have been a nice addition, but my onions were not up to joining the dish. Celery is also another vegetable that can be added, especially if you like a crunch in your pasta salad.
Add seasoning as you’d like, and drizzle a little bit of Italian dressing on your dish. Refrigerate until you are ready to serve.
The Pasta Salad recipe
Pasta Salad
Ingredients
- 1 cup uncooked maccaroni
- 4 slices bacon, crumbled
- 1/2 tomato, chopped
- 1/2 bell pepper, chopped
- 1/2 cucumber, chopped
- 2 oz. cheese, cut into chunks
- drizzle Italian dressing
- season Salt and Pepper to taste
Instructions
- Cook macaroni according to directions, then drain
- Chop pepper, tomatoes, cheese and bacon
- Mix pasta with other ingredients
- Add dressing - a little at a time; remember that it will become more moist as it sits longer
