I wait all summer for fresh tomatoes and green peppers so I can make this salad. The recipe calls for cherry tomatoes but I prefer chopped fresh tomatoes from my garden. Garden tomatoes have so much more flavor than the grocery store variety. So here’s what you’ll need:
1 cup mayo
2 T. red wine vinegar (It has to be red wine vinegar for the best flavor. White wine and cider vinegars will fall flat. As you can see from the photo, I’ve grown weary of running out of red wine vinegar and bought a whole gallon this last time.)
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups twist (Rotini) macaroni, cooked and drained (I prefer the spinach and tomato mix for color.)
1 cup quartered cherry tomatoes–or some fresh from your garden (Okay, so the ones in the pic aren’t from my garden. I was actually going to make it using cherry tomatoes from the grocery store so you could see how it should look. My local grocery store only had two cartons left and the cherry tomatoes were all wrinkly–yuck! Plus, we’d already eaten most of our ripe garden tomatoes that day. These vine-ripened tomatoes were on sale for the same price as romas so I bought them.)
1/2 cup chopped green pepper (The ones in the photo really are from my garden.)
1/2 cup sliced ripe olives (1 small can)
Cook and drain the pasta according to package directions.
Then combine the first six ingredients and when your two year-old says, “Mom! Gook!” put him on the counter and let him cook for goodness sakes.
Combine the sauce and noodles.
Chop the vegetables and add to the noodles. Stir together and chill before serving.
And there you have the best-tasting pasta salad with help from your garden peppers and tomatoes.
Enjoy! I like to serve it with parmesan bread. Place sliced and buttered bread on a cookie sheet. Sprinkle with parmesan cheese and place under the broiler until very lightly toasted. I ran out of parmesan cheese the day I made this salad so there are no pics of parmesan bread. Use your imagination, or better yet, make some yourself for dinner tonight with this salad.
Creamy Italian Pasta Salad
1 cup mayo
2 T. red wine vinegar (It has to be red wine vinegar for the best flavor.)
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups twist (Rotini) macaroni, cooked and drained (I prefer the spinach and tomato mix for color.)
1 cup quartered cherry tomatoes–or some fresh from your garden
1/2 cup chopped green pepper
1/2 cup sliced ripe olives (1 small can)
Combine first six ingredients. Stir in remaining ingredients. Cover, chill. Makes 3 cups.
Oh how did you know that I was having a craving of something just like this. I was thinkin I would have to look a recipie up on the internet but you came through!! Thanks!
Glad to help. Now I’m hungry.
I added in some chicken and it is great!! Robert loves it! Thanks again!
I never thought of adding chicken. I’ll have to try that.
oh my god i di this salad for my college assignment and my professor loved it. she said it was lovely thanks much!
Glad she liked it!
just made this pasta salad and it turned out wonderful! this was a nice change from the usual i make with oil and vinegar. thank you!
Welcome, Leslie! I’m so glad you liked it.
I am not much of pasta lover, but when I followed this recipe for my daughters party, it taste great.
Glad it worked for you!
My husband love’s creamy pasta salad. I put brocli in it and he loved it!
Broccoli is a great idea! Thanks for stopping by:)
Added cucumbers and red onion. No tomatoes. Family loved it!
I will definitely have to try that. I love cucumbers. And red onions. Thanks for stopping by. 🙂
I love this after trying your recipe last year it is now the only one i make thanks for sharing
Glad it worked for you!
Tastes awseome! Thank you for the recipe.
I used grape tomatoes and also added half cup of sour cream. My mom loved it.
Thanks again
Sounds yummy. Glad you liked it.:)