The sun finally came out this evening. Hello Sunshine! I’ve missed you! It’s been cool and rainy the past few days. I’m so looking forward to some sun and warmth. I’m also looking forward to cooking out on the grill. This pasta salad is great with grilled meats. If you like olives, chop a few and add them in as well. I’m the only one here who likes them so I left them out. The dressing for this is out of this world good. I used to make it with Italian dressing but since I discovered Vidalia onion dressing, goodbye Italian; hello Vidalia. Give it a try. You’ll love it.
Broccoli, Bacon and Cheddar Pasta Salad
8 ounces rotelle pasta (or rotini), cooked per package directions and cooled
1 cup broccoli florets, blanched and put in an ice water bath to keep their vibrant green color
12 grape tomatoes, halved
1/8 cup onion, finely chopped
3/4 cup shredded cheddar cheese
4 or 5 slices cooked bacon, crumbled
1/2 cup mayonnaise
1/2 cup Vidalia onion salad dressing
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
Cook pasta per package directions in very salted water. Remove from water with a slotted spoon, drain thoroughly and set aside in a medium sized bowl. Blanch the broccoli in the boiling pasta water for 4-5 minutes. Drain and place in a bowl of ice water. This stops the cooking and keeps their green color. Drain thoroughly and place in the bowl with the pasta. Add onion, tomatoes and bacon. Combine the mayonnaise, Vidalia onion dressing, salt, pepper and lemon pepper in a small bowl. Stir and mix well, Pour over the pasta mixture. With a couple large spoons, toss the pasta to coat everything evenly with the sauce. Enjoy!
Wishing you love, laughter and cake,