Jul. 21, 2010 Whip It Up Wednesday

Whip It Up Wednesday: Jean's Summer Pasta Salad

When it's 100 degrees outside, the last thing you want to do is slave over a hot stove or turn on the oven and heat up the house. Especially when you don't have air conditioning like we did growing up. Growing up, one of my favorite things to eat during the hot summer months was and still is my mom's summer pasta salad. This past weekend, it was so stinkin' hot, the last thing we wanted to do was cook! So, we gathered the ingredients for my mom's pasta salad. It's super easy to make, and this recipe makes a huge batch that can serve an army, or last you the entire weekend, you pick. My mom is in Wisconsin this week with her friends and family and I told her there was a special Whip It Up Wednesday just for her. Hi Mom, Mark and Joan!
Jean’s Summer Pasta Salad 
 
3, 12oz packages of rainbow rotelli pasta 
1 Large package of Gallo Salami (cubed) 
2 Medium cans sliced black olives 
2 Packages of grape tomatoes 
1 Can of artichoke hearts in water (small pieces) 
1 Large block of cheddar cheese (cubed) 
2 Bottles of Red Wine Vinaigrette dressing * 
½ Red onion chopped 
3-4 Cups of broccoli flowers 
*you can substitute this dressing by making your own or choose another flavor. We just love this one. 
 
Directions 
 
Boil pasta 8-10 min. and chill with cool water.  
Cut up salami, cheese and broccoli and set aside.  
Don't cut up the grape tomatoes, as they will make the rest of salad soggy.  
Cut up red onion and artichoke hearts into small pieces as well.  
 
Once you have prepared all of the ingredients that needed to be cut up, start mixing everything together with the pasta in a large bowl. We have the huge Tupperware bowl that we use for just about everything.  
 
Take one of the bottles of red wine vinaigrette dressing and mix it in with the salad. The other bottle can be used to spice up your serving later. Enjoy! 
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