Looks like you guys love pasta salad as much as I do!! I made this salad last weekend for dinner when I had my parent’s over and so many of you wanted the recipe. Even my Dad who normally doesn’t like pasta salad loved this one and went back for seconds- well we all went back for seconds! Whenever I make pasta salad I find it is always best served room temperature it just helps intensify the flavors. So, if you make this ahead of time be sure to let it sit out about 30 minutes before serving. I literally just threw in veggies I had on hand in my fridge- hence the name Kitchen Sink Pasta Salad, so adapt how you need to! We served ours with Salmon and Roasted Brussels Sprouts and I have been enjoying the leftovers for my lunches! Enjoy!
K I T C H E N S I N K P A S T A S A L A D
1 bag dried spiral pasta
1 cup cherry tomatoes halved
2 baby cucumbers diced
1 orange bell pepper diced
1 small head cauliflower cut into tiny pieces
sliced green olives
1/2 red onion diced
1 small jar sun dried tomatoes, drained and sliced
Pepperoni sliced into thin strips (I love the Boar’s head kind in the Deli Section with the pre cut meat, the larger sized pepperoni)
handful toasted pine nuts
3/4 cup shredded Parmesan Cheese
Brianna’s French Vinaigrette ( this would also be great with any Italian dressing or Garlic Expressions Dressing)
Cook the pasta according to the bag. Drain and set aside to cool slightly. Place cooled pasta in a large bowl. Add in all other ingredients. Season with salt and pepper. Then add in dressing. I used about 3/4 a bottle but add as much or as little as you prefer.