By Pitmaster Jimi James
This is the Best Summer Pasta Salad EVER!!
With summer in full swing…
Getting our grill on with Burgers, Dogs, Chops, Chicken, Steaks…
We are always looking to perfect our side dishes or create new ones that make everyone go back to time and again, until that bowl is licked clean!
We have all tried and true potato salad, macaroni salad, or some form of pasta salad. But in today’s recipe, I’m gonna help you make THE BEST pasta salad fitting for this season and summers to come.
So let’s get to it.
- 12 ounces of multi-colored Rotini pasta
- Half of a Red Onion, chopped
- 1 to 2 cups of Broccoli Florets
- 1 1/12 cups of sharp shredded cheddar
- Pasta Sauce ingredients (see below)
Take a 5-quart pot, and add 6 cups of water.
Add 2 tsp. of salt to the water, and bring water to a boil. Then, add the pasta.
Boil the pasta about 7 minutes. This pasta when cooked through has a different texture and softness than say, macaroni pasta does.
Once cooked, drain the pasta and rinse with VERY cold water for 2 minutes. We want to completely stop the cooking process, because we don’t want the pasta to get so soft that it falls apart when you try and serve it or eat it.
Now, chop your red onion in nice small pieces and add the onion to the pasta, but don’t mix it yet.
For the broccoli florets, I prefer to use fresh, but you can use frozen. Add the florets to the pasta and again do not mix anything yet.
Lastly, add you shredded cheddar to the pasta.
NOW, just fold everything together a few times. (Notice I did not say stir it together or mix it together. You just want to fold it together. If you mix or stir it, you could tear the pasta up and no one will want to eat it. That’s definitely NOT what you want.)
90% OF OUR TASTEBUDS ARE IN OUR EYES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Pasta Sauce Ingredients:
- 8 ounces (1 Cup) of Miracle Whip . . . NOT MAYO!!!!
- ½ cup of milk
- 1 ½ tsp. Ground Cumin
- 1 ½ tsp. Granulated Garlic Powder
- 1 tsp. Oregano
- ¼ tsp. salt
- ** Crushed Red Pepper
- ** Sugar
In a medium-sized bowl, add all the ingredients and whisk together. Pour into the pasta salad mix and fold in until it coats the pasta salad mix.
Then, refrigerate at least 2 hours prior to serving.
Now for the ingredients marked with astericks…
Some folks like their food spicy, and some folks like there food with some sweetness. I’m not giving actual measurements for the last two ingredients, because these two are up to YOUR tastes. I would start with ½ tsp. of crushed red pepper and go from there depending on how spicy you’d like the salad. On sweetness, I would start with 1 tsp. and then add ½ tsp. at a time until you get it to the level of sweetness you prefer. You can also choose to use Splenda, Stevia, or any other sweetener if you prefer to sweeten the salad , but not use sugar. This is a good suggestion for health-restricted diets as well.
So…let me know what ya think!!!!!!
Stay Hungry, My Friends!!!!! Until Next Time…