Pasta Salad- from What's on Hand

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Total Time
25mins
Prep 10 mins
Cook 15 mins

I made this salad up when my sister called and said "lets BBQ at your house tonight!" and I responded "OK, I'll make a side dish". I wanted a pasta salad, with some vegetables in it, and I didn't want to go shopping, so everything in this dish was something I had on hand. Feel free to make subsitutions, according to your own tastes and what YOU have on hand when you need to make it. The only ingredients that I think are key are the pasta- use a small shape instead of a long noodle, and the oil-vinegar mix. Use whatever seasoning mixes are your personal favorites, I've listed the ones I used to give you an idea. The dressing may look really oily when you first mix it with the pasta, but the pasta will absorb a lot as it sits in the fridge, so don't worry. Chilling time is not included in prep or cooking time.

Ingredients Nutrition

Directions

  1. Cook the pasta in salted boiling water until done, but not soggy.
  2. While the pasta is cooking, whisk together the oil, vinegar, dip mix, and garlic seasoning in a bowl large enough to hold all of the salad ingedients.
  3. When the pasta is done, drain well, and add to the dressing while still hot.
  4. Stir well to coat the pasta with the dressing.
  5. Add the pepperoni, cheese, capers, corn, and peas. Stir to combine.
  6. Chill for at least two hours to let the flavors combine.
  7. When ready to serve, taste, and add salt or pepper as needed.
  8. Sprinkle paprika over the salad, mix gently, and serve.
  9. Other ideas to add: Leftover roast chicken or sliced ham instead of the pepperoni; cheddar or swiss cheese instead of the mozzerella; artichoke heart quarters, cooked white beans, broccoli florets (blanched and drained); frozen lima beans or green beans.
  10. You can use bottled salad dressing instead of the oil, vinegar and seasonings, or use a seasoning mix your family likes mixed with the oil and vinegar.