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, Hawaiian pasta salad, 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, 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
Our neighbors do a nice big pig roast each year at their vacation home. We each have a house on the lake in our town, and to kick of the summer, they throw a big party and invite the entire town, or at least that’s what it seems like. There are always tons of families there, and lots of food. They welcome everyone, the only requirement is that each family bring a dish to pass. It’s only fair, and it results in a nice big spread with a huge variety of different dishes. Since we live next door, and are close friends with the hosts, I like to make something extra special and try to do whatever I can to help them out. I try to stick with the Hawaiian theme of the luau, and make a dish that fits.
Last year, while I was getting ready for the upcoming annual event, I found this recipe on Spend With Pennies for an Hawaiian pasta salad. It was like it was written for the party! It was going to be perfect. I knew that there was going to be a huge crowd, as every year the party gets bigger and bigger, so I made a nice big batch of this.
It wasn’t overly difficult to make this, and it really wasn’t all that expensive either. It was a big hit among all the people at the event, and I had quite a few compliments coming in from all over. I am sure this is going to become a new tradition at the pig roast, and all summer long!
Recipe courtesy of Spend With Pennies. Photo credits to The Foods of the World Forum.
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Quick Tip: Keep in the fridge up to five days.