Oh, no! Have I really devoured all of this pasta salad?! How could this be? I just made it, right? Well, it is so delicious, and I have been eating it for every meal... so perhaps this is a keeper recipe. Yes. For certain. Hurry, let's take a picture before I inhale the last few bites!
Oooooo.... WAIT! I bought some extra ingredients the last time I was wandering the aisles of our grocery store! I could make yet ANOTHER double batch of this gloriousness-in-a-bowl. Let me turn off the television right now and hie to the kitchen!
BWAHAHA! I AM THE CHAAAAAMPION, my frieeeeeend! And I didn't even have to turn on the oven, further heating up this hot hot house! Just the ticket for a sweaty summer evening.
Now, here's how you can be as obsessed with a salad like I am. (original recipe here. I basically just double it, because really; You should) I'm guessing you could probably drop anything you happen to have in your fridge in this. I'm thinking about tossing some diced chicken bits for some protein, school lunch season IS just around the corner!
2 cups small pasta
2 cups tiny broccoli florets
1 cup diced cucumber
1 cup diced red bell pepper
1/2 cup finely chopped green onion
1/2 to 1 cup sliced black olives
1 cup mayonnaise
4 tea white wine vinegar (or regular in a pinch)
1 tea salt
1 tea pepper
1 tea sugar
Boil the pasta until just cooked, toss the broccoli in for 30 seconds, then drain. Mix up the dressing, and coat all the veggies & pasta. Refrigerate overnight for best results. Stir to redistribute dressing, and serve.