Pasta salad is definitely one of the easiest things to make. However, it takes some serious time. Not that there is baking or roasting or brazing involved but there is an abundant amount of prep work to maneuver through. But with a little effort and if you are lucky, teamwork, you can get through it no problem at all! Here are some of the ingredients I used. This honestly is a mix and match recipe. Pick your favorites, omit the ones you turn your nose up to and enjoy the process ((:
1 lb. pasta – I used Barilla’s Veggie Farfalle bow-tie pasta made from squash and carrots
2 cucumbers – English would be easiest. If not peel and remove seeds before adding to bowl.
1 can of olives – sliced
1 can of diced tomatoes or 1 pint of diced cherry tomatoes
10 oz. of mozzarella cheese, diced
Balsamic vinaigrette (to taste)
There are a few things about pasta salad. 1.) You can’t mess it up. Add small amounts of vinaigrette at a time so you don’t accidentally drown it. If you steer clear of that you are definitely on the right path. 2.) Give it enough time to sit for a few hours. This is one of those dishes that is great for leftovers! It definitely tastes better the next day, or the one after that!
If you come up with any unique combinations, be sure to let us know! I always love a new twist!