Grandma Florence’s Pasta Salad

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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

Dressing:

  • 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

Instructions:

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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