One of my favorite things to make when it starts to get warm out is pasta salad. I don't really have a recipe just a basic guideline; pasta, Italian dressing and veggies. I love that it keeps really well and I believe it tastes better the next day.
Last Friday my plan was to make it right after I dropped Miss V off at school. Well she ended up with a sick tummy and stayed home from school. Between bathroom visits and sleeping I didn't want to be banging around in the kitchen.
She started feeling better in the afternoon so I quickly made this so it would be ready by dinner time.
Cook whatever kind of pasta you have or want to use. While it is cooking, I chopped up some peppers, cucumber and sliced up baby carrots.
Drain and rinse the pasta until it is cool.
In a large glass bowl, place the veggies and pasta. Pour 2/3 of the dressing over the pasta, salt and pepper to taste and mix to combine. Cover with plastic wrap and place in the fridge to cool.
Right before serving I add the last of the dressing and mix again. I also like to add Parmesan cheese to salad before serving. Sometimes I like to add cheese cubes and diced tomatoes, but didn't have any this time.
My absolute favorite dressing for pasta salad is Kraft Tuscan House Italian. It has great flavor without being overpowering.