Living in a place where the climate is warm year round means lots and lots of BBQ's! I love making pasta salads to take since they are so easy to throw together. It also helps that I grew up in the 80's. And we all know that pasta salads and jello salads were hot items to bring to BBQ's and potlucks back in the day. I'm pretty sure that gives me a leg up on making them... right?
So, the next time you go to a BBQ, please make this pasta salad. You'll enjoy it and others will too.
Also on the agenda is Project Simplify hosted by Simple Mom.
My husband and I have, for months, been talking about decluttering our house and selling or donating what we don't need. Then I saw the Project Simplify link shared by Confessions of a Cookbook Queen on Facebook this afternoon.
Perfect! I can declutter along with others... and be entered in a weekly giveaway... major motivation!
If you're interested in all the juicy little details
If not, you can follow along as I blog about my decluttering journey.
I promise you it will be an exciting journey... who knows what I'm gonna find hiding underneath stuff.
On second thought, I cringe to think...
Perfect Pasta Salad
- 1 pound Ditalini Pasta, cooked until al dente and cooled
- 1 dozen hard boiled eggs, cooled and chopped
- 1 cup of shredded cheddar cheese
- 1/4 of a red onion, finely diced
- 1 1/2 cup of mayonnaise
- 1/2 teaspoon of season salt
Place the cooked and cooled pasta in a large bowl. Add the chopped eggs, cheese, diced onion, and mayonnaise. Stir to combine. Finally add the season salt. Mix until well incorporated. Store at least 2 hours in the refrigerator before serving. This can be made the night before. You may need to add a little more mayonnaise and season salt if doing so.
I like to boil my eggs, peel them, and store them in the refrigerator a day before assembling the pasta salad. After draining my cooked pasta, I like to run it under cold water to cool it faster.
Printable Recipe here on Tasty Kitchen