This Kitchen Sink Pasta Salad is a delicious vinegrette based pasta salad that features everything but the kitchen sink! I created this recipe one day when I was craving pasta salad but didn’t have all the traditional ingredients on hand. So, by simply being a little lazy and not wanting to fight the crowd at the grocery store, I made some of the BEST pasta salad I have had and I want to share it with y’all!
Ingredients
- 12 ounces, tri colored pasta, cooked al dente
- ½ red onion, diced
- 1 small cucumber, diced
- ½ cup ham, diced
- ½ cup chopped bacon
- 1-2 tablespoons Salad Supreme
- 1 cup crumbled feta cheese
- 6 dill pickle spears, diced
- ¼ cup banana peppers diced
- 1 cup Italian dressing
How To Make Kitchen Sink Pasta Salad
If you have been following my blog you know I always like to start by doing all the prep work first. This helps me stay organized in the kitchen especially since I video all my recipes for social media. So, start by cooking the pasta in a large pot of water per the package directions. Once it is al dente, place it in a colander over the sink and rinse the pasta with cold water until it is fully cooled. Allow the cooked pasta to fully drain and then add it to a large bowl (add a little olive oil to the pasta to prevent it from sticking).
Next, go ahead and dice the cucumbers, pickles, onion, and banana peppers. If you are using freshly cooked bacon and ham that is not already diced, you will need to prepare these as well. Then add the red onions, dill pickles, cucumbers, feta cheese, bacon, ham, and banana peppers on top of the pasta.
Drizzle one cup of Italian dressing on top (I highly reccommend using Olive Garden Italian Dressing). Then season with Salad Supreme seasoning. I generally use between 1-2 tablespoons for this recipe but that is variable to your specific taste so I reccomend starting with less and you can always add more if needed. Once it is seasoned to your liken, toss the pasta until it is everything is well combined.
Let the pasta salad chill for atleast 6 hours prior to serving. You can also make this recipe a day in advance for optimal flavor. I hope y’all enjoy this easy pasta salad recipe as much as we do! It is absolutely perfect for an upcoming hot summer day!
FAQ
Will any type pasta work for this recipe?
- Yes you can technically use any type pasta for this recipe but I recommend sticking to either rotini, bowtie or elbow macaroni.
What other seasonings can I use for this recipe?
- If you dont have any Salad Supreme on hand you can season with salt and black pepper to taste. It will still taste amazing but the Salad Supreme really kicks it up a notch and gives the pasta such a good flavor.
Can I make this ahead of time?
- Yes! This pasta salad is actually BEST when you make it ahead of time and allow it to chill overnight! That extra time allows all the flavors to soak into the pasta making it absolutely delicious for the next day! Also, this pasta is best served chilled and not at room temperature.
What other ingredients would work in this pasta salad?
- You can add bell peppers, green olives, black olives, and pretty much any other vegetables you have stored in your fridge!
Still have questions? Drop a comment below!
Looking for a main dish to serve this with? Check out these recipes!
Ingredients
- 12 ounces tri colored pasta, cooked al dente
- ½ red onion diced
- 1 small cucumber diced
- ½ cup ham diced
- ½ cup chopped bacon
- 1-2 tablespoons Salad Supreme
- 1 cup crumbled feta cheese
- 6 dill pickle spears diced
- ¼ cup banana peppers diced
- 1 cup Italian dressing
Instructions
- Prep Work- Cook the pasta per the package instrutions. Drain and rinse with cold water until fully cooled. Dice and prep all vegetables.
- Add pasta to a large mixing bowl, add red onions, cucumbers, dill pickles, banana peppers, feta cheese, ham, bacon and Italian dressing. Season with 1-2 tablespoons of Salad Supreme and toss to combine.
- Chill in the refridgerator for 6 hours to overnight for best results. Serve and enjoy!
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