Ingredients:
- 1 pound of pasta! This can be macaroni, shells or whatever. If it is long pasta, I recommend busting it down in size a bit.
- Vegetables (any, all of or more of these!)!
- 2 stalks Celery
- 1/3 medium Vidalia Onion
- 1 carrot
- 1/2 cucumber
- 1/2 bell pepper
- Also mushrooms, red onion, broccoli, spring onions, pickled garlic, etc...
- Dressing 1
- Mayonnaise
- Mustard
- Relish
- Lemon Juice (just a splash!)
- Good amount of dill
- A few shakes of celery salt (or normal salt!)
- ONE good shake of mint
- Dressing 2
- 1 part Red Wine Vinegar
- 2 parts Olive Oil
- Fresh Basil and Parsley (more basil, like 3:1 ratio here
- 1-2 crushed garlic cloves
- Some Dijon Mustard
- Tiny bit of sugar
- Add all but oil to blender, blend and then add oil while blending
- Optional: 1-2 diced, hard boiled eggs
- Cook the pasta! Obviously you need to break it before it goes in the water if you're using spaghetti or linguine something similar.
- While the salted water is boiling for the pasta, cut up your veggies! I like to get them all into sticks, and then dice them up into pieces no bigger than 1/2 inch at the MOST!
- You can use whatever veggies you want, but I've provided the approximate measurements of what I used tonight in the ingredients section
- When the pasta is done, dump it in a colander and shock it with cold tap water. Then, shake and try to get as much water off as possible while also trying to minimize the amount of pasta that comes through the colander holes.
- Add the pasta to a bowl, then dump the veggies on that.
- Dump the dressing on top of all that and then mix it up!
- Eat some now and then refrigerate the rest because it will taste better once the flavors have mixed!
Enjoy!
