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Pasta Salad




Source of Recipe


My sister-in-law Lynn


Recipe Introduction


This pasta salad is as good to look at, as it is to eat. I usually make this as a side dish during the spring or summer when we have cookouts, but we have made it during the winter and fall months as well. If you don’t like olives or onions these can be left out, but two things that cannot be changed or substituted is the real mayo and Parmesan cheese. These two ingredients are what make this dish what it is.


List of Ingredients




1-bag/box Pasta (I usually use the twist kind, but shells or elbows will work just fine)
1 to 1 ½ cups-Real Mayo (Do not use salad dressing or light mayo)
1- cup-Green olives (cut in halves)
3- to 4-Green onions (minced)
2- cups- Cherry Tomatoes (cut in halves)
½ to ¾ Cups– Graded Parmesan cheese
½- tbs - Salt
½ to ¾ tbs- Paprika
1 (Small) bag– Soft Bacon Bits


Recipe



1) Cook the pasta until it is done (this usually takes about 10 to 15 minutes)

2) Drain the pasta and let it cool in the fridge completely! (Sometimes I run cold water over it until it is all cool, but if you do this make sure to drain it well.)

3) Once pasta is cooled down all the way, add all the ingredients except the paprika and mix well.

4) Taste the pasta salad, and if it tastes like something is missing add more Parmesan cheese. I have found that you really can’t add too much, and I just keep adding it until I can taste the cheese.

5) Once the you like the taste of the salad, garnish with the paprika, by sprinkling it on top.

**Helpful hit, if you stub your toe on the salt, you can mix the paprika and let it set in the fridge for a few hours and the paprika will help to mellow the salt taste.

***Don't make too far ahead, because the noodles will soak up the mayo, you will need to stir it really good when you go to serve.