Easy Pasta Salad
I've made this easy pasta salad recipe for countless parties, swim meet concession stands, and volleyball functions. It's basic and it's easy! Since I normally make this for a crowd, I've included enough ingredients so that it should serve about 16 people. However, the ingredients can easily be cut in half if you don't need to feed such a big crowd. As for the dried pasta, I usually use a medium sized pasta such as penne or farfalle, but any type of pasta would work fine. If you are using a spaghetti noodle, I would suggest breaking the noodles into 2-4" pieces before cooking.
Easy Pasta Salad Recipe
- 2 pounds dry pasta (medium size such as penne or farfalle)
- 4 green onions, finely chopped
- 1 English cucumber, deseeded and chopped
- 1 pint cherry tomatoes, halved or quartered depending on size
- 2 (8 ounce each) packages of chunk chedder or colby jack cheese
- 1 cup (approximately) vinagrette or Italian salad dressing
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- Optional - add any additional desired veggies such as raw broccoli or cauliflower florettes, chopped carrots, or chopped celery
Boil the pasta as directed, drain well, and rinse with cold water, draining well once again.
While the pasta is cooking, chop and prep ingredients. Combine cooked pasta with remaining ingredients. As for the dressing, pour about 1/2 cup and then stir. Add additional dressing as desired. If you are going to be serving the pasta salad immediately you will need less dressing. If you are making the salad in advance, it's helpful to reserve some of the dressing and then add it just before serving.
Yield: 16 servings
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