Pasta Salad
This pasta salad is a family favorite side that is made all year around. Another nice thing about this dish is that is can be made in advance and will hold for days.
I like to use Italian salad dressing instead of a mayonnaise base dressing, but that’s just me. There’s no judgement. When I’m going down the salad dressing isle at the market, I make a beeline for the Ken’s. Maybe it’s because they are a Massachusetts based company, or maybe it’s that their product is far superior to Kraft or Wishbone. Whatever the reason, that’s what you’ll find in my fridge. For this dish I get the Ken’s Steakhouse House Italian Dressing, but any of their Italian dressings will work.
Pasta Salad
Ingredients
- 1 Box Ditalini Pasta, cooked
- ½ 16 oz. Bottle Ken's Steakhouse House Italian Dressing
- ½ Cup Cucumber, diced
- ½ Cup Celery, diced
- ½ Cup Carrots, shredded
- ¼ Cup Onions, diced (I used white cause that's what I had, but use whatever – even shallots work well)
- 1 Clove Garlic, minced
- 2 Tablespoons Romano Cheese, grated (Parmesan work too)
- 2 Teaspoons Dried Basil
- 1 Teaspoon Dried Oregano
- Garlic Powder, to taste
- Onion Powder, to taste
- Salt and Pepper, to taste
Instructions
- Combine everything in a bowl. Cover, refrigerate, and let sit for 30 minutes before serving.
