Here in Pittsburgh, we know it’s summer time when we have 3 consecutive days of beautiful sunshine or road construction is in full swing. We’ve had 3 consecutive days of 80° weather and traffic cones are starting to pop up everywhere…summer is here.
One of our favorite dishes to make during the summer is pasta salad. It is perfect on a hot day when all you want to eat is something light and cool. It also makes a perfect side dish…or a main course. Whatever your heart desires, pasta salad will always be there for you…until it betrays you after you finish the last bite!
WARNING: You may experience symptoms of withdraw after you finish the last noodle of pasta salad. Please do not eat alone. Not for pregnant women, this recipe may develop life-long addictive pasta salad cravings for your child. We’re just kidding about all that, but this pasta salad is addicting.
- Servings – 6 cups
- Prep time – 90 minutes
- Cook time – 12 minutes
- 1 pound of tri-colored pasta
- 8 ounces of your favorite Italian dressing (we like Kraft Zesty Low Fat)
- 1 chopped green pepper
- 1 chopped red pepper
- 1 medium chopped onion
- 2 ounces of grated or shredded Parmesan cheese
2.) Once pasta is cooked, drain and place in fridge to cool for about an hour.
3.) Remove from fridge and mix together the chopped red and green peppers, chopped onion, Italian dressing and Parmesan cheese into the bowl.
4.) Place this in the fridge for another 30 minutes.
P.S. – Use the hashtag #cookingincollege anytime you tweet about, well, cooking in college!