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Mom’s Pasta Salad

June 22, 2014

This pasta salad has been a family favorite for years. It’s good cold — we’ve brought it to 2 picnics this weekend — but it’s even better warmed up if you are near a microwave. It’s a great way to use up leftover meat and vegetables, and it will feed a crowd (or a husband for a week if you go out of town).  It’s easy to halve if you don’t want that much food, but I know I can eat this for several days in a row before I get tired of it.

The recipe is very flexible, so it ends up being a little different each time. This time I used leftover roast beef, roasted broccoli and cherry tomatoes, and some boiled round “Parisian” carrots, along with a combination of rotini and rigatoni because I only had part of a box of each.

pasta salad

2-3 cups (or more!) chopped vegetables of your choice (such as lightly steamed or roasted broccoli, cherry or sundried tomatoes, green peppers, etc.)

1 lb. box pasta, cooked according to directions in salted water

2 cups chopped cooked meat (leftover beef, chicken or pork)

6 strips cooked bacon, crumbled

1/2 cup parmesan cheese

Dressing (this makes a lot of dressing – you could use less if you want):

1/2 cup red wine vinegar

1 cup olive oil

2 tsp salt (or to taste)

2 tsp ground pepper

1 Tbsp dried parsley

2 Tbsp dried basil

3 cloves garlic, pressed or minced

Whisk the dressing ingredients together and toss with warm drained pasta and the rest of the ingredients. Chill. Serve cold or warmed up in the microwave.

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From → Pasta and Sauces

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