The recipe calls for 3/4 cup Italian dressing but feel free to use more or less depending on preference.When you are ready to serve, or are eating leftovers, give the salad a good stir and add a tablespoon or two of the dressing to moisten it all back up again. It’s best not to make pasta salad the day before, because pasta salad tends to dry out as it sits in the fridge for a long time. Eat this pasta salad right away or let it sit in the fridge for a few hours.Use grape tomatoes or cherry tomatoes.Take a metal dinner spoon and scoop out the seeds and flesh. Peel the cucumber and then cut it in half vertically (so you end up with two thinner, longer pieces). It’s best to seed the cucumbers for this pasta salad.Pick one you love or one that sounds yummy! Zesty Italian dressing, creamy Italian dressing, parmesan Italian dressing. I really like the Olive Garden Italian dressing so that is the one that I buy. ![]()
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