Pasta salad is one of my summer go-to recipes. When I’ve got a stack of fresh veggies in my fridge that are on their last legs, this is the best way to use them all up. If there’s one thing my daughter will always eat, it’s pasta. I’m not a fan of whole wheat pasta so I like to use enriched white pasta like Catelli Smart.
Another great thing about pasta salad is that you can make it ahead of time and stick it in the fridge. There’s always leftovers and they are delicious right out of the fridge the next day. They’re great for school lunches as it is just as tasty at room temperature.
This recipe can be made with just about anything that you have in your fridge. Ranch salad dressing is a quick way to make a flavourful pasta salad.
- Cooked pasta (I typically use half a box)
- Tomatoes, chopped
- Broccoli, chopped
- Carrots, chopped
- Celery, chopped
- Cauliflower, chopped
- Cheddar cheese, grated
- Parmesan cheese, grated
- Bacon bits (bagged or made from freshly cooked bacon & chopped)
- Ranch dressing
- Toss all of your ingredients into a bowl and mix! I don't use any specific measurements, I simply gauge how much to use based on how much pasta I prepared. I use about a handful of everything except the parmesan - this is just a sprinkling for added flavour.
- You can use any type of vegetable you like! Bell peppers would be a great addition. Try swapping out the bacon for ham. The versatility of pasta salad is endless!
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