CommonGround volunteer Katy Wolff, shares her delicious recipe for Summer Pasta Salad with Pure Nebraska viewers, and we can't wait for you to try it out. This dish will surely become a favorite in your kitchen, perfect for picnics or barbecues
Ingredients
- 16 Ounces Shell Macaroni
- 3 Cups Real Mayonnaise
- 3 Tablespoons Sugar
- 2 Tablespoons Vinegar
- 3 Carrots (sliced 1/8” thick)
- 2 Celery Stalks, sliced 1/8” thick
- 1 Bell Pepper (any color, diced into ¼” squares)
- 1/2 Red Onion (diced into ¼” pieces)
- 1/2 Pound Hard Salami (diced into ¼” squares)
Instructions
- Fill a stock pot with water, add a teaspoon of salt, and bring to a boil
- While waiting for the water to boil, make the sauce by first whisking together the sugar and vinegar in a large serving bowl. When the sugar is dissolved, add the mayonnaise, mix well and set aside.
- Cook pasta according to box directions to al dente. Rinse pasta with cold water and set aside.
- While pasta is cooking, chop the vegetables and salami
- Add pasta, chopped vegetables, and salami to the sauce and mix well
- Refrigerate 2 hours before serving. Cover leftovers and keep refrigerated.
Video
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