I hope you are all having a fabulous Thursday so far! I was going through some of my photos and realized I made this pasta salad a few weeks ago and I totally forgot to post the recipe.
Well, on the plus side, I didn’t make you a real pasta salad and then forget to give it to and try to serve it up to you guys 2 weeks later.
That would be weird.
See, this just shows us that there is always a silver lining to every situation. You’re welcome.
I had a really fun weekend with the girls like I mentioned last week, and I am going to do a post of some pictures for tomorrow so that you can see what we got up to.
For now, I have a bunch of photos to post so let’s get on with the recipe, shall we?
I’m lazy and I don’t like doing dishes, so I just mix up the dressing right in the serving bowl.
Add some mayonnaise, plain ol’ yellow mustard, honey and a big splash of dill pickle juice. Season with salt and pepper.
Give it a good mix until it is smooth and combined.
Now add some cooked and cooled pasta noodles right on top, whatever shape you like.
I tend to go with one that has lots of little crevices for the dressing and veggies to get stuck in. I used fusilli this time, but farfalle or penne rigate would be great too.
Now for the veggies. Again, you can use whatever veggies you like.
Chopped dill pickles.
Something you may not know about me: I LOVE pickles. Love, love, love them. I always get extra pickles on my burgers and have been known to eat pickle and mayo sandwiches. Sounds weird, but it’s so good, you should try it sometime. Oh and I can’t STAND the sweet bread and butter pickles.
Mr. Delish will eat a bowl of them and it makes me feel sick just watching him. Dill pickles all the way!
Sliced red peppers.
Give the whole thing a good stir to combine and coat with dressing.
And that’s it! I usually cover it up and refrigerate it for an hour or so before serving just to allow it to get really cold and the flavors will get into the pasta a bit better that way.
It’s nothing fancy but it is super tasty and you can whip it up in about 5 minutes if you have the pasta cooked before hand. Throw some chicken or salmon on the barbeque and serve this up along side a nice green salad and you have a quick and easy summer meal with very little effort or dishes!
Miss Delish asks:
What is your favorite go to quick and easy summer meal?
Do you share my love for pickles? Are you on Team Bread and Butter or Team Dill?
A delicious and easy pasta salad that can be whipped up in a hurry for a impromptu summertime barbeque.
- 1 lb package pasta of your choice, cooked according to package directions and then cooled completely
- 1 cup mayonnaise
- 1 tbsp mustard
- 1 tsp honey
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup dill pickle juice
- 1/2 cup chopped dill pickles
- 1/2 cup grated carrot
- Half of a red pepper sliced thinly
In a large serving bowl, add the mayonnaise, mustard, honey, salt, pepper and pickle juice. Stir to combine until smooth.
Add the cooked and cooled pasta followed by the pickles, carrot and red pepper.
Stir well to coat completely with dressing and allow the veggies to be well incorporated.
Cover and refrigerate for at least an hour before serving or up to a day before serving.
Make this up to a day ahead of time for best results!