Mom’s Pasta Salad
Summer was made for pasta salad, and this creamy, colorful dish is my go-to. My mom whipped up in the 90s when every pasta salad was smothered with traditional Italian dressing. That version wasn’t my mom’s speed, so she took a risk and switched it up with Mayonnaise. She nervously brought it to a pool party, and to her surprise, it was an instant hit. Soon, it became a highly requested dish for parties, graduations, and BBQs.
There was nothing like sitting under an umbrella on a hot Florida beach in August as my mom handed out cold bowls of pasta salad from the cooler.
Now that I have my own little family, this pasta salad is a weekly request from our kids every weekend in the summertime. I love this recipe because you can make it ahead the night before you need it. It’s the perfect addition to any gathering, and it’s kid-friendly too, making less work for you.
Prep Time: 15 minutes
Total time: 20 minutes
Servings: 10-12 (Unless you’re my family, then it’s 4 servings)
Mom’s Pasta Salad
Ingredients:
-16 oz box of pasta, we like Farfalle and Fusilli
-1 16-oz package of grape tomatoes, sliced in half
-2 heads of broccoli florets
-1 16-oz package of Sharp Cheddar or Colby cheese, cubed
-1/2 cup green onion, chopped
(Optional: red pepper flakes, 1/4 pound sliced salami)
For the dressing:
1 1/2 cups of mayonnaise
2 tablespoons Italian seasoning
1.5 teaspoons of garlic powder (or two minced garlic cloves, but my kids think it's “spicy”)
S&P to taste
Directions:
Cook a 16-oz box of pasta according to the box directions
As the pasta cooks, chop broccoli and green onion, slice tomatoes, and cut cheese into cubes
3. Mix dressing by adding mayonnaise to a medium-sized bowl, and adding Italian seasoning, garlic powder, salt, and pepper to taste.
4. Once pasta has finished cooking, rinse with cold water to bring the temperature down.
5. Once pasta is cool, place it in an extra-large bowl
6. Add broccoli, tomatoes, cheese, dressing, and green onions to the bowl and mix.