This is my go to recipe for large potlucks/BBQ’s. I like to bring something to cleanse the pallate a bit. A lil more refreshing than chips and burgers!
Pretty simple, this is my moms recipe and I always remember her making it for the Bunkerhill Day Parade or BBQ’s with cousins or what have you.
WHAT you need:
3 boxes of Tri Color pasta… I like mix it up with some Fiori and rotini, but any shape is fine!
1 Bottle of ROBUSTO italian dressing
1 can of sliced olives
5 shaved carrotes
2 cucumbers
1 container of cherry tomatoes
Boil all the boxes of pasta in a large pan, al dente. Drain and let it it cool for a little bit.
Did your mom ever do this? Maybe its just my crazy mom…. but she could cut the ends off cucumbers, then rub them on the top of the cucumber to “get all the poison out”??? She’s done this forever….and so did her mom…and her mom’s mom… So naturally… I do it too. Its weird, but my salad is poison free. You’re welcome.
Chop up all the veggies, put into the cooled pasta and mix it around. THEN add the entire bottle of robusto italian dressing, stir vigorously. Then place into the fridge, Usually making it 4 hours before an event leaves it chilled and marinated enough. It usually feeds between 20-30 people. Of course you can scale down if your parties aren’t that big 
PS: there are totally photo bloopers from this meal….
Filed under: #27 Organic/Vegetarian Tagged: | carrots, cherry tomatoes, cookout recipes, cucumbers, italian dressing, olives, pasta salad, vegetarian recipe, veggies
This is exactly how I make mine, except I add chunks of cheese and chick peas! Mmmm I can’t wait for bbq’s!!!
Ohhhhhhh chic peas, or even red kidneys beans would be SOOO yum!!! AND cheese chunks… I think you’re onto something carrie