The EASIEST Pasta Salad

The best part about this recipe is that you can utilize whatever you have on hand in your fridge and pantry! Plus, the only thing that actually needs to be cooked is the pasta! EASY!

Ingredients:

1 lb pasta (we used rotini)

1 small broccoli crown, cut into bite sized pieces

1 orange bell pepper, small diced

1 carrot, halved lengthwise and thinly sliced

2 sticks of celery, halved lengthwise and thinly sliced

1 can of artichokes, drained and chopped (if you are using marinated artichokes, add the liquid too!)

1 can sliced black olives, drained (I keep these in a separate container because Paul hates olives)

1/2 stick of hard salami, cubed (omit if you are making this vegetarian)

1/2 cup finely chopped parsley

1 container of ciliegine (small mozzarella balls, you can also just cube mozzarella)

1 bottle of zesty Italian dressing (if you are feeling fancy, you can make your own but store bought is just fine and elevated by the addition of fresh herbs!)

Note: You can use any veggies you have in your fridge! Every batch of pasta salad we make has been unique based off of what we have readily available!

Ideas: Zucchini, yellow squash, cherry tomatoes, fresh basil, jalapeños, cucumbers, beans, chickpeas, corn.... the list goes on and on. Experiment with your favorites and this will instantly become a staple recipe for hot summer days. We make a big batch and eat this for lunch throughout the week. It's also great for summer cookouts since you can make this ahead of time! This pasta salad becomes even more flavorful overnight.

Directions:

Bring pot of salted water to a boil. Cook pasta according to directions on the box (we like ours al dente).

Strain pasta and rinse with cold water.

While your pasta cooks, dice up / prep all your ingredients (besides the dressing) and throw them into a large tupperware or bowl.

Once pasta has cooled, add to your bowl or tupperware. Top with Italian dressing and mix. I like to put a lid on my tupperware and shake until all ingredients have become evenly distributed.

Refrigerate for at least three hours or overnight. Leftovers will last up to 5 days in the fridge. If the pasta seems dry, add more Italian dressing or olive oil with Italian seasoning.

Enjoy!