This pasta salad recipe is an old family favorite. Colby-jack cheese, two kinds of peppers and tri-colored pasta are what makes this salad one of the best!
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Pasta Salad Recipe Tools
- Deep Colander – A deep colander gives you enough room to toss the excess water off of the pasta.
- Rubber husband – I know what you’re thinking and um, no. Just no. This amazing tool helps you open jars in a jiffy. Without the help of a husband.
- Salad Dressing Shaker – If you plan on using the dressing I use, you’ll need one of these. If not, fine, don’t get it. See if I care.
Tip- Cut Up Pasta Salad Veggies While Pasta Cooks
Set the water to boil first thing, since it takes the longest.
Next, cut up all your carrots, celery, red pepper and cheese.
Next, go ahead and drain the olives and pepperoncini peppers.
Toss everything in the bowl you plan to serve it in. Less mess later.
Make your dressing or use bottled. No one really cares.
Once the pasta is done, make sure you rinse it with cold water while it’s still in the colander.
Go ahead and skip that step if you like melted cheese in your pasta salad. Just ask my cousin.
Put the pasta in the bowl and add the dressing. Mix it all up, stick it in the fridge covered with plastic wrap and you’re good to go.
Make sure you stir it before you serve it. I even like to add a little more dressing., but you do what you want.
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