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, pepperoni pasta salad, 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
I’m all about pasta salads, how about you guys and gals?
My husband is also pretty partial to pasta salads as his mother used to make them quite a bit when he was growing up. So, naturally, I took the reigns of the pasta making tradition when we got married. I had some big shoes to fill because it’s hard for anyone to compete with someone’s mama. However, I think I climbed to the top of the pasta pyramid with this fabulous tri-colored pasta salad recipe. It’s to die for!
The recipe calls for a boatload of ingredients but don’t let that deter you from whipping a batch up. It’s super easy to make and you will be so glad that you did.
My husband was really impressed with this pasta salad and told me that it was probably his favorite kind. Wowie! What a great compliment! I’ll definitely be making this salad again.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I find that this salad tastes even better the next day.