I haven't had macaroni salad since I was in grad school. But during the summer, I often make pasta salad with ripe plum tomatoes, fresh mozzarella, and oil cured black olives. Oh, and basil. Dressed with olive oil and Worcestershire sauce.
3 cups bow-tie pasta, uncooked (I used corkscrew pasta, the tri colored ones 2/3 cup cheddar cheese crumbles 6 slices cooked bacon, diced 2-3 small tomatoes, seeded & diced 2/3 cup fresh broccoli, chopped 2/3 cup red onions, diced 1/3 cup black olives 1/2 cup mayonnaise (I doubled this) 1/2 cup creamy ranch dressing (I doubled this too) 1 clove garlic, minced 1/2-1 teaspoon oregano (I used at least 1 tsp if not more)
Instructions
Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. (you may need to add a tiny bit of water to moisten the pasta if it's too sticky to toss) In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.
Notes ~TIPS~ Feel free to add in your favorite veggies and meats! Dress the pasta salad right when you are ready to serve. If you like a super creamy pasta salad, double to dressing mixture.
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