Summer is a perfect time to enjoy cold pasta salads. This is a quick and easy pasta dish to bring to cook outs, potlucks, anything really. I got this recipe from my dad, who by the way, is an amazing cook. We have this several times throughout the spring & summer season because it’s easy, fresh and delicious. You can easily just go out to the garden and gather up the ingredients. If you don’t have a garden, it’s a quick trip to the store.
What you’ll need:
1 cup mayo
2 large cucumbers
15-20 cherry or grape tomatoes, or 2 medium tomatoes
Herbs: basil, rosemary, cilantro, dill
salt & pepper to taste
How to pull it all together:
As I said, this is a really easy recipe. I first cook the pasta to an al dente texture. As the pasta cooks I cut up the veggies and herbs. I usually cut the chunks of cucumber pretty large. For the tomatoes – if using small tomatoes I usually leave as is or halve them. For regular tomatoes, just chop them up into chunks. Finely chop the herbs. I usually blend them all together while chopping to create a mix.
Once the pasta is cooked, drain and put in large serving bowl. Next stir in the mayo. I’m not a huge fan of mayo, so I like to just have a nice thin coating and not a bowl of pasta bathing in mayo. But if you’re someone who loves mayo, feel free to add more.
Now it’s time to blend in the herbs. Sprinkle them in, mix it up, sprinkle more– you want an even consistency. Next toss in the veggies. Stir it all up so everything is coated with the mayo and seasonings. I usually don’t add salt and pepper to the salad, and let everyone add it themselves to their own liking.
Chill for at least an hour. Then serve!