Pasta salads come in all different shapes, sizes and flavors. It’s hard to pick a favorite and I have many recipes I go to when I’m asked to bring a pasta salad to a family get together, BBQ, or if I’m just making a side to go with homemade hamburgers.
This recipe is one that my husbands family traditionally has during summer get togethers. You can customize it how you want with what you add. I typically have to take some out and do just plain noodles for my boys. Although, my oldest has finally decided that olives are acceptable. He’s still deciding on all the “green things” that are put in it.
This really is a simple pasta salad and can be made in about 20 minutes. It’s best served cold, but you can serve it straight from mixing up in a pinch.
It is best to be served a couple hours after making, otherwise the dressing will dry out a bit and you may need to add more.
Summer Pasta Salad
Equipment
- 1 large bowl
- 1 medium mixing bowl
Ingredients
For the salad
- 1 box Ditalini or Elbow Macaroni Pasta
- 1 can Large Black Olives
- 4 stalks celery
- 4 stalks green onion
For the dressing
- 3 cups Miracle Whip
- 1/3 cup Sour Cream
- 1 tsp Yellow Mustard
- 2 1/2 Tbsp Red Wine Vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare pasta, al dente, according to packaging directions. Once cooked, drain and rinse.
- While pasta is cooking, slices the black olives, green onion (using the white and just into the green part), and celery. Set aside.
- Combine Miracle Whip, sour cream, mustard, red wine vinegar, salt, and pepper in a medium mixing bowl. Stir until fully combined and smooth.
- Once pasta is cooked, in a large bowl, combine pasta, olives, green onion, celery and dressing. Stir to combine.
- Cover and place in the fridge for 1-3 hours.
- Serve and enjoy!