Kitchen Sink Pasta Salad

Who doesn’t love a classic pasta salad? It transends cuisine and culture, being a quintissential part of American summers, but just as important at Pakistani weddings, right alongside the raita and biryani. The mayo based dressing allows a variety of ingredients to come together and taste delicious, and is always welcome at any dinner table. Add some arugula and spinach and you’ll elevate it from a backyard BBQ classic, or keep it just as you like, because i’ve never met someone who doesn’t enjoy a pasta salad drenched with flavor. Ingredients of course, are not set in stone. Vegetables and pasta shapes are dependant on pantry availability in my house!

1/2 box penne pasta, cooked and drained (or any other shape)

1 potato, diced and boiled

1 cup baby spinach

2 small cucumbers, thinly sliced

1 tomato, thinly sliced

1 green onion, chopped

1 cup shredded carrots

1 cup shredded cheese of your choice

1/2 cup thousand island dressing

2 Tblspn BBQ sauce

1/4 cup mayo

1 Tblsp mustard

salt and pepper to taste

Mix the pasta with the vegetables and set aside.

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In a small bowl mix the thousand island dressing, BBQ sauce, mustard, mayo and seasoning. Pour over the pasta and toss until combined.

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Chill before serving. This is something that can be made in advance, but the longer it sits, the more dressing the ingredienst will absorb. If you’re making it a day ahead of time either mix the dressing right before serving, or add a splash of cream or 1 Tblspn of mayo to revive the dressing.

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