Tri-Color Pasta Salad

This pasta salad recipe has been around the block and back!  On my dad's side of the family, you can't host an event without this pasta salad making an appearance.  It is relatively easy and you can alter the recipe to include your favorite vegetables.  Additionally, any left overs keep really well.

1 lb box tri-color rotini pasta
green olives
carrots
broccoli
cauliflower
green onions
tomatoes
1/2 cup mayo
1/2 cup Italian dressing
1/2 cup sour cream
1 T mustard
1/2 tsp Italian Seasoning


Chop up vegetables into bite sized pieces and set aside.  Mix mayo, Italian dressing, sour cream, mustard, and Italian seasoning in a mixing bowl.  Cook pasta according to packaging.  You want it to be al dente so that it won't fall apart when you mix the sauce in.  Once pasta is done, strain and run cold water over pasta through the strainer.  This will stop the pasta from continuing to cook.  Once pasta is 100% cooled, mix vegetables and sauce together in a large bowl. Reserve a bit of the sauce to toss with right before serving. Place in fridge for 1 hour to allow to set. Before serving mix in remaining sauce and serve immediately.  If you are out of sauce, mix in some extra sour cream to create some moisture in the pasta salad.

Notes:  This is a great recipe to make the night before.  Additionally, you can switch up the vegetables that you include.   I hate olives so peas and red bell peppers are good substitutions. 


Ratings:
Miss J, 10 out of 10
Moe, 8 out of 10
- Miss J