pasta salad
We like this cold pasta salad as a main dish on a hot summers day. If you can find yellow or purple cherry tomatoes add them in too, it makes for a nice looking salad along with the red cherry tomatoes.....and tasty too! :o) Use pepperoni or turkey sticks if you do not want the beef, or use any combo of cheeses. If you like more dressing add more of that too. Anything works! It's all good!!..... :o)
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yield
serving(s)
prep time
10 Min
cook time
10 Min
method
No-Cook or Other
Ingredients For pasta salad
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24 ounces spiral pasta, cooked and drained, regular or tri-color
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2 cups of cherry tomatoes, whole or sliced
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2 cups kraft crumbles 3 cheese, monterey jack, colby, and cheddar (or shredded)
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5 small sticks of beef, sliced ( the long thin snack kind)
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1 small bunch of green onions, chopped
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1/2 cup extra light tasting olive oil
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1/2 cup red wine vinegar
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2 teaspoons dried oregano
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1 clove garlic, minced
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1 teaspoon salt
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¼ teaspoon pepper
How To Make pasta salad
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1Cook pasta according to manufactures directions. Drain the pasta.
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2In a large bowl, combine the cooked pasta, tomatoes, cheese, green onions, beef sticks, garlic, salt and pepper, and oregano.
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3In a small cup, combine oil and vinegar; pour over pasta mixture and incorporate.
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4Cover and refrigerate the pasta salad for several hours. Stir it up a little bit before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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