Village Pasta Salads

Original Recipe from:  Kay Johnson-Tomblin, enhanced by Pamela Tomblin-Schultheis

Most everyone I know has a pasta salad recipe that is very similar to everyone else’s recipe.  The differences come about by the type of pasta made and the variety of ingredients.  How you make the salad “yours”, your version.  I started making the basic pasta salad during the 1980’s.  Over the years I made a couple changes, but my daughter, Pam, has taken the salad to the next level and hers is the best I ever eaten.  It is a wonderful feeling when the next generation takes a family recipe and, with a few changes, makes it their own.  Tap in to that spirit when you are cooking, you may find the next “best” version.  Enjoy!

Basic Pasta Salad

1 pound Thin Spaghetti or Rotini Noodles (cooked as directed)

1/2 jar (McCormick or Durkee) Salad Seasoning

2 large Tomatoes, chopped

1 small Onion, chopped (optional)

1 Green Pepper, chopped (optional)

1 can Mushrooms, chopped (optional)

8 ounces Italian Salad Dressing

Cook pasta, drain and rinse in cold water (cold water stops the cooking process). 

In a large salad bowl add Salad Seasoning to the pasta, toss to coat pasta.  Add vegetables and Mushrooms, toss to mix.  Add Italian Salad Dressing, toss again.  Chill for at least 30 minutes serving.

Other Optional Ingredients:  Black Olives, Zucchini, Broccoli

Pam’s Pasta Salad

1 pound Rotini Noodles (cooked as directed)

1/2 jar (McCormick or Durkee) Salad Seasoning

2 large Tomatoes, chopped

1 Cucumber, chopped

4-6 ounces Cheese, small cubes

4-6 ounces Hard Salami, chopped

8 ounces Italian Salad Dressing

Mix as directed above.

Note:  You may want to increase the amount of Italian Salad Dressing by an additional 2-4 ounces depending on how moist you like your salad.