sandy and tom's pasta salad

Name: Sandy and Tom's Pasta Salad
Yield: 12
Cuisine: American
Ingredients: 4 ounce(s) bowtie pasta (or other of your choice) 1 1/3 cups; 4 ounce(s) tricolor corkscrew macaroni (or pasta of your choice); 1 teaspoon(s) dried crushed red pepper flakes (she omits); 1 medium sweet red pepper cut into thin strips (she cuts into chunks after that); 1 medium yellow squash, halved, sliced lengthwise (and/or zucchini) (sandy omitted, she left it at the store...lol); 10 ounce(s) frozen peas, thawed, or 1 1/2 c fresh peas, cooked and cooled; 6 ounce(s) black olives, pitted, drained (another thing she left at the strore, rotfl) (i would omit, as i don't like olives); 3 ounce(s) smoked cheddar cheese, cubed (same size as the pepper); 1 cup(s) unbleached whole almonds, toasted (they never put this into the mix); 1/2 cup(s) green onion, sliced (she puts it on the side if people want to add it since they don't like onions); 2 tablespoon(s) fresh tarragon, snipped, or 2 t oregano, basil, or dill (sandy used italian seasoning); 8 ounce(s) italian salad dressing; 2 - hard boiled eggs (she was going to add, but opted not to at the last minute)

20 Pinches 1 Photo

Megan Stewart

Middletown, OH

Updated on Aug 8, 2018

My sister in law says this is the pasta salad Tom (her dad) made all the time. Sandy made a version of it for my 51st birthday, and sister in law told her that dad makes it better! I have eaten a version of this since I married John almost 22 years ago! This one will be a great addition to your recipes!

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cook time

method Stove Top

yield 12 , unless you leave a lot out...lol

Ingredients

4 ounces bowtie pasta (or other of your choice) 1 1/3 cups
4 ounces tricolor corkscrew macaroni (or pasta of your choice)
1 teaspoon dried crushed red pepper flakes (she omits)
1 medium sweet red pepper cut into thin strips (she cuts into chunks after that)
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini) (sandy omitted, she left it at the store...lol)
10 ounces frozen peas, thawed, or 1 1/2 c fresh peas, cooked and cooled
6 ounces black olives, pitted, drained (another thing she left at the strore, rotfl) (i would omit, as i don't like olives)
3 ounces smoked cheddar cheese, cubed (same size as the pepper)
1 cup unbleached whole almonds, toasted (they never put this into the mix)
1/2 cup green onion, sliced (she puts it on the side if people want to add it since they don't like onions)
2 tablespoons fresh tarragon, snipped, or 2 t oregano, basil, or dill (sandy used italian seasoning)
8 ounces italian salad dressing
2 - hard boiled eggs (she was going to add, but opted not to at the last minute)

How To Make sandy and tom's pasta salad

Step 1

Cook pasta. If you want to use the crushed red pepper flakes, add to the water when cooking the pasta. Rinse with cold water to cool and stop cooking process, then drain well. Cool pasta to room temp. In large bowl, combine all remaining but dressing, then add dressing and toss to coat. Toss very gently so as not to break the pasta. Cover and chill 2-24 hours.

Step 2

Since I like onion, I would add more and put it into the salad, especially since I really and I mean REALLY don't like olives.
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