Classic Veg All Pasta Salad Food

CLASSIC PASTA SALAD (FOR A CROWD)

Steps:

• Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
• Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
• In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
• Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

CLASSIC PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.
• Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.
• Cover and let sit in the refrigerator for at least 1 hour before serving.

CLASSIC CREAMY PASTA SALAD

Steps:

• Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. 
• Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
• Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process. 
• Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.