I enjoyed Tricia’s Cold Pasta Salad at a party the other day. Cold salads like this are great to have in the refrigerator during the summer.
You can always add more vegetables you like or have on hand; the flavor gets better as the salad sits in the refrigerator.
These salads are fine as a meal or a side dish. Add shrimp or grilled chicken to these flavored pasta dishes and you have a delicious, hearty summer entrée.
Think about adding arugula, spinach or chopped baby kale to them and have a mix of pasta/ green salad for lunch.
I made this salad with orzo, but vermicelli or any pasta shape is fine.
The dressing is olive oil, ranch dressing and fresh lemon juice, seasoned with a very generous amount of Cavender’s All-purpose Greek Seasoning.
The recipe calls for 1 pound of dry pasta, so when cooked, this makes a nice big bowl of pasta. Even the small orzo grains puff up to make plenty.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.