OG Pasta Salad Recipe

I promise I'm not going to write a book before releasing the details of the recipe, but I feel this deserves a bit of a background before I send my recipe out into the world. For years, I have been making this recipe for family gatherings. People are always quick to take some home, and I know people aren't just being nice when they tell me they love it. During the Thanksgiving holidays this past year, my husband asked if I would make this pasta salad for his work party. He told me the pasta salad didn't even last to where the evening shift was able to try any. So when I was asked to make more for the Christmas celebrations, I made double my original recipe, and again, the evening shift didn't get any. I was begged to release the recipe, so now I'm releasing my Pasta Salad so that anyone and everyone can enjoy it!

Some key points to make this recipe a success:

1. Do not substitute the Italian dressing for anything but what's called for. It really will affect the whole recipe.

2. Don't skip out on the sugar! Tossing the tomatoes and cucumbers in some sugar before mixing with the other ingredients helps to bring out the flavor. Otherwise, the dressing will overpower these fruits.

3. Soak the red onion in ice water for 5 minutes after mincing. This prevents the pasta salad from being onion-strong.

OG Pasta Salad

Yield: 16 servings

Ingredients:

16 oz Elbow Macaroni

1 Medium Red Onion, Minced

Package of Baby Cucumbers, peeled and diced

12 oz of Assorted Cherry Tomatoes

8 oz Fresh Dill, chopped, stems removed

16 fl oz Olive Garden Italian Dressing Lite

4 Tablespoons Sugar

2 Tablespoons Lemon Juice

2 Tablespoons Milk (optional)

Salt and Pepper

Steps:

1. Fill a large pot with water and half a cup of salt. Bring to a boil, then add the pasta. Cook according to directions. Drain, then immediately rinse until pasta is cool. Set aside until water is completely drained.

2. In a medium bowl, toss the halved cherry tomatoes and diced cucumbers with sugar and lemon juice. Allow to sit for 5 minutes undisturbed while the fruit releases their flavors.

3. Place the minced red onion in a bowl of ice water and allow to soak for 5 minutes to take the bite out of the onion. Drain and place on paper towels to remove any excess moisture.

4. Transfer the pasta to a large bowl and toss in the salad dressing. Add cucumber and tomato mixture, onion, dill, and seasonings. I prefer at least a teaspoon of salt and a teaspoon of pepper, but adjust as needed for your tastes.

5. Serve immediately or chill up to 12 hours. If you delay serving, I recommend adding a splash of milk right before serving to loosen everything up.

I hope you enjoy this recipe as much as I have over the years! Please share your thoughts in the comments after you've tried it!