Pasta salad recipe - are you tired of rice and potatoes?

Pasta salad recipe - are you tired of rice and potatoes? 

Pasta salad recipe - are you tired of rice and potatoes?

Pasta salad recipe - are you tired of rice and potatoes?

Every cook to add variety to the tray menu. So often potatoes and rice are traditional sides that appear on the plate. Why not serve some delicious tasty pasta salad? This recipe is very easy and you can change to incorporate ingredients you have on hand.

This dish is best served hot, but not throw away leftovers. They are also very cold, or you can do a quick warm it in the microwave. Not too hot, however, since you don't want to 'Cook' the mayonnaise. You can mix up different pastas, using some rotini colored by some instinct.

I often traditional mixture of pastes enriched 'white' along with some whole grains or spinach varieties. My family will eat spinach and pasta whole wheat if it is not the only pasta in the dish, only some of which together with the normal paste, adjusting the proportions

This recipe is very flexible, allowing you to use leftovers and food that you have on hand. Summer vegetables a great work in this recipe. If you don't have the exact ingredients listed, please replace items we have, using his culinary creativity.

Eight ounces of pasta makes about 4-6 servings of garrison. You can increase or decrease quantities as needed.

Ingredients:

* 8 ounces of pasta (different together like macaroni, piccolini and colorful rotini pasta mix)
* Red or yellow pepper
* Spring onions
* Celery
* Olives black
* Bacon (4-5 slices per 8 ounces of pasta)
* Salt, pepper, Italian seasoning
* Mayonnaise
* Freshly grated Parmesan

Indications:

1 Cook bacon and set aside to drain.
2 chop all the vegetables into small cubes. Total of all vegetables is 1 cup per 8 ounces of pasta, no need to get too accurate.
3. Mount the vegetables in a dish, sprinkle with Italian seasoning (be generous), salt and pepper and set aside. If you want to spice things up a bit, add some crushed red pepper flakes.
4. This pasta dish is best served hot, so finish other dinner preparations.
5. about 15 minutes before dinner, Cook the pasta according to directions. 6. drain pasta, do not rinse.
7. add vegetables and pieces of bacon to pasta.
8. Add mayonnaise to pasta and stir, use about 1/2 cup per 8 ounces of pasta, or according to taste.
9 stir gently with a rubber spatula.
10. add up grated Parmesan cheese and pepper again (fresh ground black pepper is better).
11. Serve immediately (again, best served WARM).

Be creative and add other ingredients you have on hand. You can add leftover meat, green olives, or small cheddar cheese squares. If you are a gardener, this is a great way to utilize your vegetable bounty. Hot peppers, yellow squash, zucchini, tomatoes, snow or English peas, and eggplant are delicious in this salad.