My Almost Famous Pasta Salad

Millie Johnson


I have been making this pasta salad for many, many years and it is always a big hit ! You could say I'm famous for it, at least around here, anyway, lol. It is rare there is any leftover when I take it to cookouts and shindigs. Friends are always asking me for the recipe, so here it is ya'll, lol !
I am not a big fan of raw bell peppers and did not include them, but you could certainly add those as well.

★★★★★ 1 vote
approx. 18 servings at 1/2 cup portions
10 Min
15 Min
Stove Top


1 bag(s)
wacky mac twists, 12 oz. * or your favorite pasta
1 bottle
ken's ranch * or your favorite ranch dressing.
tomatoes, diced
1 bunch
green onions, tops only (if you like raw onion then by all means use all)
hard boiled eggs, diced
1 can(s)
8 oz. water chestnuts, drained and diced
1/8 tsp
celery seed * or you could use 1/4 cup fresh diced
salt and pepper to taste


1Cook pasta per directions. When done, pour into colander and spray with cold water to stop the cooking action.
2While pasta cooks, dice the veggies and water chestnuts. Also hard boil the eggs, peel and dice.
3In very large bowl, add pasta and all the other ingredients. Salt and pepper to taste. Mix and refrigerate overnight to meld the flavors. *** Save 1/4 cup dressing to add to pasta before serving, as it can soak up the liquid overnight.
4Here's a picture of the pasta I used.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American