Cooking with the Non-Cook: Pasta Salad
Cookout season is upon us, and the Non-Cook has an easy favorite for your backyard bash. Pasta salad goes over well for these type of events, and my fiancee and I whipped up some for a festival concert we are attending this weekend. Regardless if you are tailgating, throwing a cookout, or just want a nice side with your dinner inside, this dish is easy to make and gives you a lot of bang for your buck.
1 lb. box of Tri-color noodles
1 medium sized tomato
1 small onion
1 block of your favorite cheese
1/2 cup Salad Supreme seasoning
1 bottle of Italian dressing
Cook noodles according to box. Bring water to a boil, add noodles, let them boil 6-8 minutes, and finally, drain water.
While noodles are cooking, you can use this time to prepare your veggies & cheese. Dice the cheese, cucumber, tomato, and onion into small pieces. Some people choose to add broccoli, cauliflower, pepperoni, and other fresh ingredients to their pasta salad. [We have a few picky eaters in our house, so we try to keep it as simple as possible.]
Next, pour your noodles into a large bowl. Sprinkle Salad Supreme seasoning all over the top of your noodles. 1/2 cup is an approximate measurement; some people find that they enjoy the seasoning and add more once it's finished.
Once your seasoning is added, start out by adding only half of the bottle of Italian dressing. The noodles will soak up a lot of the dressing as it sets and cools, so we recommend starting with a small amount and then adding more when its time to serve.
Finally, add all of your cut vegetables & cheese. Place your bowl of pasta salad in the fridge until you are ready to serve.
The Non-Cook promises that this easy to make dish will satisfy everyone at the beginning of summer cookouts. Crack open a cold one, splash around the pool, and eat some delicious pasta salad. What's not to like?