Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, pesto veggie pasta, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ah, summer is finally upon us and in full swing. Yay! I love coming out of the winter and into the warmer weather. I’m soaking up every ray because I know that I could very well see snow fly in as little as 11 weeks here in good ‘ol Pennsylvannia. Now there’s a daunting thought. Anyway, I like to celebrate the summer season with good food, friends, and backyard BBQs. I love a great variety of side dishes to accompany my hamburgers and hot dogs and this pasta salad is the ticket!
If you enjoy fresh veggies and corkscrew pasta you are going to be head over heels for this yummy dish. It’s a simple recipe to make and everyone enjoys it. Why not give it a try tonight?
My kiddos helped me put this yummy salad together. We had a lot of fun in the kitchen. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I used fresh veggies from local farmer’s markets in this salad. They were yummy!
Recipe and photo courtesy of Whitney In Chicago.