I grew up on this pasta salad. It is UNBELIEVABLE. It is my favorite pasta salad recipe of. all. time. I literally could live off of it (oh husband, couldn’t we eat this every day??) It is light, but filling. It is easy, but tastes gormet. It is unique and it is a crowd pleaser. Basically, I think it’s pretty good. When I was taking pictures to blog it the hubby said “haven’t you already blogged that like ten times?” I’m sorry it has taken me so long to share this my friends.
The recipe comes from mine and Sarah’s bff Abigail’s amazing mother Tami. Dear Tami, you should start a blog. Talk about a great cook! Anyway, Tami is one of the Vinegar ladies (you can buy their cookbook here) they teach you to make homemade vinegars (which I do now and I love). I swear vinegar makes any food yummier. However, I know most of you won’t have the homemade vinegar this recipe calls for so I have adapted it just a little so I could share it with you guys today! Don’t worry, this version is still super delicious!
Bow Tie Pasta Salad:
16 oz. bag bow tie pasta, cooked and drained
8 oz. bag frozen peas, thawed
15 oz. can kidney beans, drained and rinsed
1 can whole small black olives, drained
1 cup grated cheddar cheese
1 pint basket cherry or grape tomatoes, halved
1 cup real bacon bits
1 cup of your favorite salad dressing (I used Newman’s Own Caesar dressing)
Cook and drain pasta, while in strainer rinse pasta with cool water. Dump drained pasta into a large bowl. Add remaining ingredients and toss gently, adding your dressing last. You might want to reserve a little extra dressing, I usually start with less and add it to taste depending on how I’m feeling. This recipe serves 10, and I’m telling you, if you are going to a big party you might want to double it because people devour this yumminess! I love when I make it for just my little family because I know I will have leftovers for lunch the next day, mmm.
What’s your favorite pasta salad?? Leave links in the comments if you have them!