This is one of those recipes that kind-of sort-of fell in my lap. When my mom passed away a few weeks ago, a wonderful cousin of ours brought food to my nanny. She had baked a country ham, made a cake, and also made this delicious pasta salad. The salad was tangy but not sour, and was loaded with different vegetables.
Later on, I thanked her for the food and also asked if she minded giving up her pasta recipe. She did not mind a bit and I was surprised as to how easy it is! You can tailor it to your own tastes and to whatever you happen to have in the fridge which is great.
1 box pasta (Cuz used penne. I used rotini because that is what I had.)
1 bottle Italian dressing
pinch of sugar
assorted chopped vegetables of your choice (I had carrots and celery in the fridge. Cuz used cucumbers, sweet peppers and green olives.)
Bring a large pot of water to boil and add the pasta. Cook for 10 minutes and drain.
Rinse the cooked pasta in cold water to stop the cooking process. Pour the Italian dressing over the pasta and stir gently to coat. Add the pinch of sugar and stir gently. Chill in the fridge overnight or for several hours to allow the dressing to soak into the pasta.
Chop the veggies a couple of hours before serving. Notice my handy-dandy little chopper from Rada. I may have to do a post just on it later. Add the veggies to the salad.