So I normally stick to baking desserts, but this month my fellow blogger MaxAndRosies is challenging amateur and expert cooks alike to think outside the box and try some new things in the kitchen!
It’s a 30-day photo and baking challenge, with a new one for each day of the month of August. Check out each of the challenges and learn more about participating here!
I love a good kitchen challenge, and she even featured a couple of my recipes! Although I doubt I’m going to be able to keep up with every day of the challenge, today, Day 1 is the best summer salad, and I HAD to share one of my mother’s summer salad recipes.
It’s actually a pasta salad… but it has veggies in it, so that still counts as healthy, right?
My mom used to make this for summer picnics, BBQ’s, and family & church dinners. This salad reminds me of summer!
The key here is going to be McCormick’s Salad Supreme seasoning. You can find it in almost all grocery stores in the seasoning/spice section! My mom’s own recipe was inspired by the recipe on the back of the bottle.
Share your favorite summer salad in the comments below or on Instagram using the hashtag #MaxAndRosiesKitchen!
Light & Bright Summer Pasta Salad
Approximate time: 20 minutes // Serves 8-10
1 (12 oz) box tri-color rotini (cooked according to box)
1/2 cup raw baby carrots, sliced
1/2 cup cherry tomatoes, halved
1/2 cup raw brocolli, cut into small chunks
1/2 cup black olives
1 cup cucumber, diced
1/2 cup pepperoni, sliced into quarters
1/2 cup shredded mozerella cheese
1⁄4cup McCormick Salad Supreme Seasoning
1 cup of Italian dressing
1/2 cup olive oil
*You can add additional veggies, as desired, such as onions, green peppers or mushrooms
Mix salad dressing and olive oil with seasoning. Place pasta, vegetables, cheese and meat in large salad bowl. Pour oil and seasoning mixture over and toss or stir gently to coat. Cover and refrigerate for 2 hours or until ready to serve.