Pasta salads come in many shapes and styles. I’m a fan of a simple ranch style, but are certainly known to switch it up depending on what I have, what I’m serving it with, and the season. It will hold, and just get better over several days and makes a perfect one dish summer lunch.
I made mac-n-cheese as a side dish to steak last night (link). Since I was making pasta anyway, I made extra and chilled it under cold running water. Letting it cool while I had dinner.
Add a couple table spoons of your homemade ranch mix (link) to the big bowl. I like my big bowl! Some people try to use these tiny little bowls, and end up either upgrading to the big bowl, or stirring everything out of the bowl. I like the big bowl, give me room to stir. Add a glop of mayo – about 1/4 cup. And 1/4 cup milkWhisk together to combine.
Slice and dice a celery stalk. Mix in the diced celery.I had some of the on sale salsa fresca left so added that in – about 1/4 cup. It has chopped onion, tomato, cilantro, maybe some lime or spices.. all good.
I had some fresh cilantro, so I diced some of that up and added it in as well.
Add the cooled and drained pasta to the bowl. Don’t underestimate the nutrition in pasta. No, you wouldn’t want to live on it solely but it does bring some things to the table (pun intended). Balance is the key. Plenty of veggies.
Add additional seasonings as desired. And of course salt and pepper. I like to add in some sliced olives. Give it all a good mix. Into a resealable container, or individual containers for 3 lunches this week.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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