Mrs. Long’s Spring Pasta Salad

Posted bycpierce89Posted inSalads, Side DishTags:, , ,

Mrs. Long's Spring Pasta Salad

This recipe came from my childhood neighbor, Mrs. Long. I altered the recipe a bit by adding more vegetables. I enjoy chopping vegetables a lot. When I make this I try to chop everything into a small uniform size. If you don’t want to do a lot of tedious chopping, then it is ok to cut them bigger. You can also add or subtract any kinds of vegetables you like. The pasta shape is important. Use any small pasta shape that will catch all the little bits of veggies such as shells or bowties. I use wagon wheels in this recipe because I think they’re fun.

Ingredients

1 lb small pasta, cooked al dente in salted boiling water

1 head broccoli cut into small flowerettes

1 red bell pepper diced

1 medium zucchini diced

1-2 diced tomatoes

1 cup chopped green onions

4.25oz can chopped black olives

1 cup green peas

3/4 cup olive oil

1/2 cup mayonnaise

2 tsp salt

1 tsp pepper

1/3 cup red wine vinegar

1 tsp dill

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp dried basil

1/4 tsp tarragon

Directions

  1. Mix the cooked pasta with all of the chopped and prepped vegetables.
  2. Mix the mayo, olive oil, salt, pepper, red wine vinegar, dill, oregano, thyme, basil, and tarragon. Pour the dressing over the pasta and vegetables. Stir and chill for optimally 12 hours or, if your like me and forget to plan ahead, chill for as long as you can.

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