Honestly, pasta salads don't tempt me much. They all taste the same to me: bland. Still, pasta salads are nice to make ahead for an evening of grilling or even to take to a potluck or on a picnic.
I was in need of a side for dinner the other night, and this is what I came up with. It's sweet and yummy, and Marshall said, "Wow! That's really good. It's not like anything I've tasted before." Mission accomplished. I found out later that he doesn't usually like pasta salads either.
You will need:
8 oz. penne, cooked according to the directions on the box
1 C shredded cheese
2 roma tomatoes, diced
1/2 can of black olives, sliced (about 30)
4-5 mushrooms, chopped
3 green onions, diced
2 avocados, peeled, pitted, and diced
1 C mayo
1/2 C sugar
2 T vinegar
Step 1: Mix together the mayo, sugar, and vinegar in a large bowl and toss in the cooked, cooled noodles.
Step 2: Add 1 C shredded cheese (I used Colby Jack).
Step 3: Add the tomatoes, black olives, mushrooms, and green onions and mix well.
Step 4: Cover and let chill in the refrigerator for at least 2 hours.
Step 5: When ready to serve, add the avocados.
If you have picky eaters (or if that's YOU), just set up a pasta salad bar! Mix together the noodles, cheese, and dressing, and let people add whichever veggies they would like. I bet bacon would be really great on this, too! Try it and let me know what you think!
Click here for a printable version.