Don’t you just love hand-me-down recipes? Whether it’s from a friend or family member, there’s always something so special about a recipe that someone else has shared with you. This pasta salad is one of those. I got it from my mom who got it from her friend Rita, and it is always a big hit at any party or BBQ.
This salad is great for a few reasons: 1. It is super easy to put together. We are talking very minimal effort here, you guys; 2. It is really pretty to look at. Look at those colors!; 3. It is very customizable to your particular likings. Rita’s version called for raw purple onions and black olives. I don’t like either one, so I leave them out; and 4. It is great for outdoor gatherings because it isn’t a mayo-based dressing. Those tend to get a little sketchy in the sun, right?
I also like to pretend it’s healthy because you use veggies and veggie pasta. 😊
This salad is best when you make it the day before because all the flavors get a chance to party together and get all yummy. But it is also so easy that if you decide, say, a couple hours before that you want to make this dish, that isn’t a problem at all.
Rita’s Tricolor Pasta Salad
1 pound package of tricolor rotini
½ pound of sliced dry salami
1 medium tomato
1 medium cucumber
Shredded parmesan cheese (however much you want. I used about a cup.)
1 bottle of Italian dressing
Cook the pasta according to package directions. When finished, drain and put into a big bowl. Set in the fridge to cool.
Meanwhile, dice the tomato, cucumber, and salami. Set aside.
When the pasta is cooled, add in the salami, tomato, cucumber and cheese. Top with the Italian dressing. I always start with about half the bottle and then taste it to see if I want more or not. I usually end up using almost ¾ of the bottle.
Mix everything together. Let it sit in the fridge for at least an hour before serving.