Grandma Florence’s Pasta Salad


Summer picnics, family get-togethers, and trips to Northern Wisconsin often involved this simple side dish. As someone who often forgoes pasta salads, my Grandma’s pasta salad was always the exception. Bring it to a party or keep it in the fridge for a quick little snack, enjoy.

  • 1 lb Dried Rotini Pasta
  • 2 T Olive Oil
  • 1/4 C Milk
  • 1 32 oz Whole Peeled Tomatoes (real, solid plum)
  • 1 Large Green Pepper
  • 1 Medium Red Onion
  • 2/3 C Sweet Diced Pickles
  • 3 Green Onions, chopped


  • 2 Cups Mixed Buttermilk Ranch Dressing (follow dried packet instructions)
  • 2 T Beef Bouillon Powder
  • 1 tsp Red Wine Vinegar
  • 1 T Pickle Juice
  • 2 tsp dill weed
  • 1 tsp salt
  • 1/2 tsp ground pepper


Cook pasta with oil in water. Drain and rinse with cold water. Place in large serving bowl. Sprinkle with milk. Toss to moisten. Drain and cut tomatoes into 1/4″ pieces. Chop green pepper and onion into 1/4″ pieces. Add pickles. Chop green onion and add. Mix ingredients. Toss well.

Mix dressing and pour over mixture. Chill and marinate for one day.


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