My sister in law makes an awesome pasta salad. It has been passed around all through our family and we literally refer to it as Krissy's pasta salad. I can only hope one day to be so well known for one of my recipes.
This pasta salad is perfect for a summer picnic yet still appropriate and well received for something nicer like Thanksgiving dinner. Someone seems to always make it for barbecues and birthdays or family dinner and baby showers.
I think what makes this pasta salad stand out from the rest is that it is made with salad dressing and no mayo. Plus it adds in a combination of vegetables like bell peppers, avocado, and artichokes making it feel really fresh and light.
It's definitely a keeper and I highly recommend it if you are looking for an easy pasta salad staple.
Krissy's Pasta Salad
1 bag multicolored pasta
1 jar marinated artichoke hearts
1 of each--yellow, red, and orange bell pepper
1 small can sliced olives
1 avocado
1 cup Parmesan cheese
Newman's Own Parmesan and Garlic Salad Dressing
Cook pasta al dente. Combine artichokes, peppers, and olives in a bowl. Add pasta once cooled. Mix in dressing to taste (about half the bottle). Add parmesan. Cut up and add avocado before serving.
This recipe can be made the night before. Freshen up the pasta salad with a little extra dressing right before serving if made ahead of time.
