Thursday, August 13, 2015

Write on: August Blogging day 13

Write on: August Blogging Prompts 
The creator is Hello Neverland she has a writing prompt for each month. 

Today's Prompt 
Share a pasta salad recipe.

Well I have a kitchen sink pasta salad that I love to make it's my go to for a salad for parties or bbq's. It's a little different but I've never had a single complaint. I typically don't add the chicken to the recipe because I think it's amazing without it. I've also changed the veggies around depending what I have it's still amazing. Hands down the best one I've found. Just thinking about it makes my mouth water. Might have to make it this weekend. 

I found it online from Chin Deep 
Find it (here) I've taken the image and recipe from the Chin Deep website to share. 

😉This is sort of a combination of Knott’s Berry Farm’s Pea Salad and Minnesota Macaroni Picnic Salad. I decided to mix it up…and ended up with the best macaroni salad I’ve ever had. If I do say so myself. And I do 
~ macaroni picnic salad ~
1-16 oz. package elbow macaroni
 3/4 cup extra sharp cheddar cheese, cubed small
1 cup bread and butter pickles, chopped
1- 12 oz. package frozen peas, thawed
1 red bell pepper, chopped
6 green onions + green tops, chopped
2 stalk celery, chopped
1 large carrot, peeled and chopped fine
1 lb bacon, fried, cooled, blotted and chopped
5 eggs, hard boiled and chopped
1 package dry Ranch salad dressing mix
1 cup real mayonnaise (I use Hellmann’s)
1/3 cup sugar
1/2 cup grated Parmesan cheese
1/4 cup sweet pickle juice
2 Tablespoons mustard
2 teaspoons Tony Cachare’s Creole seasoning
generous amount of freshly ground black pepper
Cook pasta according to package directions. Allow to cool. Boil , chop and cool eggs at the same time. Combine all salad ingredients. Combine all dressing ingredients. Mix together. Chill in refrigerator until ready to serve.

Do you have a favorite pasta salad?

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