Today I have a great recipe for Summer entertaining! I recently teamed up with ZAK! Designs and wrote an article for them on “keeping cool in the summer heat.” To help me get started they sent their insulated Tubbies to work with, which I used to keep ice cream and my favorite pasta salad nice and chilled.
One of my favorite pot luck side dishes is Pasta Salad. I got this recipe from a friend about 10 years ago after she served it at a backyard cookout. I love the creaminess, the crunch, and the perfect balance of flavors, and I think you will too.
Classic Pasta Salad
- 16 oz box pasta – elbow macaroni works well, as does petite penne
- 5 hard boiled eggs, chopped
- 1/2 medium onion, diced
- 1/2 green pepper, diced
- 4 stalks celery, diced
- 1 cup shredded cabbage
- 1/2 tsp. celery seed
- * 1/3 cup sweet pickle relish* optional
- black pepper to taste
- 1 1/2 cup mayonnaise
- 1/2 TBsp mustard
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 tsp salt
Cook pasta al dente and rinse and drain. Add pasta and all salad ingredients to a large bowl.
Mix together dressing ingredients and pour over pasta salad. Combine well and cover.
Place in refrigerator and let chill for at least 2 hours or overnight if possible.
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