Visually impaired home cook Yolanda shares her Savoury Summer Pasta Salad. Special thank you to Grenville Pinto for the use of his amazing violin music for our introductions. Check out his awesome webpage at @gpintoviolin
Ingredients:
4 hard-boiled eggs diced
1 can of black pitted olives halved
1 can of flaked ham crumbled
8 slices of cooked bacon diced
1 tablespoon of chives (optional)
2 green onions chopped
1 celery heart stalk chopped
1 whole carrot chopped ( 10 baby carrots if using these)
12 to 15 multi colored cherry tomatoes halved
500 grams of pasta (bow ties, fusilli, penne or half rigatoni your choice)
1 bottle of three cheese ranch dressing
1 teaspoon of dried parsley
1 teaspoon of roasted garlic & pepper seasoning
1 teaspoon of dried oregano
Salt & pepper to taste
Directions:
In a heavily salted pot of boiling water, cook the pasta according to package directions. Drain and rinse with cold water until pasta is cold to the touch. Set aside.
In a large mixing bowl, combine all ingredients except for the pasta and the bottle of salad dressing. Once all ingredients and spices are combined, add the cooked & drained pasta and the whole bottle of the 3 cheese ranch salad dressing and toss to combine well. Adjust with salt and pepper to your taste. Store in the refrigerator in an air-tight container.
You can make this recipe up to 24 hours in advance. Enjoy!