Cleaning out your fridge never tasted so good.
Barbecue season is officially in full swing. Most people associate Memorial Day with the start of barbecue season, but when I walk outside to the char-broil smell of grill smoke, I know it’s officially grilling season. It never fails, when the weather warms up, folks uncover their grills.
Squirrel (my husband) and I take every chance we get to cook over an open flame.
Fact: Food tastes better when it’s grilled.
What does every summer barbecue party need? A potluck pasta salad.
This pasta salad is the very definition of the word potluck. Every Monday, I gather everything that is worth salvaging from the refrigerator and create a recipe. Pasta salad is the perfect way to use leftover veggies, half-empty bottles of salad dressing, scraps of deli meat, and various hunks of uneaten cheese.
The recipe below is just a guide. Feel free to use a variety of your favorite veggies to customize your pasta salad. I happened to have a bottle of Italian dressing in the fridge, so I used that. Ranch dressing would also work well in this salad.
This pasta salad will be the hit of the party. Happy Memorial Day!
- 1 pound rotini pasta, cooked and strained
- 1 cup diced sweet peppers (red, orange, yellow)
- ½ cup diced green pepper
- 1½ cups seedless cucumber, diced
- 2 cups raw broccoli, cut into bite-sized pieces
- ½ cup diced red onion
- 1 (10-ounce) can diced tomatoes with chills, drained
- 1 (14.5 ounce) can black, cannellini, or garbanzo beans, drained and rinsed (optional)
- 1 cup diced cheese cubes
- 1 cup diced pepperoni
- 1 cup diced hard salami
- 2 tablespoons McCormick Salad Supreme seasoning
- 1 (16.5-ounce) bottle Italian dressing
- Add all of the ingredients to a large bowl. Stir to combine.
- Transfer the pasta salad to an airtight container and refrigerate until ready to serve.