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PERFECT PASTA SALADS FOR YOUR SUMMER GET TOGETHERS
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Jul 2, 2025
PERFECT PASTA SALADS FOR YOUR SUMMER GET TOGETHERS Today's Recipes: https://catherinesplates.com/suddenly-bacon-ranch-pasta-salad-copycat-recipe/ https://catherinesplates.com/the-best-macaroni-salad/ https://catherinesplates.com/coleslaw-pasta-salad/ https://catherinesplates.com/mexican-street-corn-pasta-salad/ https://catherinesplates.com/creamy-italian-grinder-pasta-salad/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates
View Video Transcript
0:00
Welcome back everyone to Katherine's Plates where it's always simple, easy, and delicious. Today we are making a
0:06
copycat recipe. We're going to get the idea from Suddenly Pasta Salad. We're
0:13
not using this box at all, but we're going to recreate what's in the box.
0:19
This is a ranch and bacon flavored pasta salad. So, that's what we're going to
0:25
create. These are pretty popular and they come in different flavors. So, it's
0:30
a delicious side dish, but making your own is even better because who knows
0:37
what all of these ingredients are. All right, I've got my water boiling. Let's go ahead and get our pasta started and
0:43
I'm going to show you what I'm using. I've brought a large pot of water to a boil. We're going to add two teaspoon of
0:52
salt. Flavor that water.
0:59
All right, let's talk about the noodles. You can use the small shells or medium
1:04
shells, which I'm using right here. This is 12 oz. We're going to add the noodles to our boiling water.
1:17
We're going to cook these per the directions on the back of the package until they're tender.
1:23
I'm going to give these a start. Move these around a little bit for about 30 seconds. That will help them not stick.
1:35
I'm going to put my timer on for 11 minutes. About halfway through. We're going to come back and I'm going to show
1:41
you what we're going to add. It's the six minute mark. We're going to go ahead and add
1:47
half a cup of frozen peas. Let's
1:55
get them all in there. And then we're going to add in half a cup of shredded
2:01
carrot.
2:07
Now, these carrots were already shredded. I just picked them up in a package like that to make my life a little easy, but they're going to cook
2:14
in there and get nice and tender. I'm going to mix this together.
2:19
Now, we're going to finish cooking the pasta until it's tender and then the
2:24
vegetables will cook also.
2:30
All right, let's drain our pasta and the peas and the carrots.
2:39
We're going to take some cold water. We're going to run it over the pasta, the peas, and the carrots. That'll stop
2:45
the cooking process and cool down everything for our salad.
2:53
Just keep running the water over it until everything is nice and cooled down. Right, we're going to shake out
2:59
the excess water. I'm going to blot it dry with a little bit of paper towels and then we'll put
3:05
it into a mediumsized bowl.
3:12
Let's make a delicious dressing for our homemade pasta suddenly salad.
3:19
In a medium bowl, we're going to add half a cup of mayonnaise or I'm using Miracle Whip.
3:28
Now, Miracle Whip is more sweeter than your regular mayonnaise.
3:38
All right, let's add that to our bowl.
3:45
To our Miracle Whip or mayonnaise, we're going to add in 3 tablespoon
3:50
of ranch seasoning mix. I have my own homemade mix right here.
3:58
Now, if you want to make your own homemade ranch seasoning, I have it on my recipe blog, cathersplates.com.
4:05
and go check it out. All right, we're going to add one,
4:13
two, and three.
4:18
We're going to add two tablespoon of milk.
4:27
We're going to whisk this together.
4:34
[Music] All right, let's move this stuff out of
4:40
the way and get our bacon ready. This is an easy salad to put together. Easy, easy. We're even going to be using these
4:48
chopped bacon already prepared for you. You know where
4:54
you can find these in your salad aisle that has the dressings and croutons.
5:00
We're going to add about three tablespoons. Or you can make your own bacon and
5:07
crumble it in about three pieces. All right. I'm going to just use a whisk
5:13
so I don't get the bacon stuck in there. I'm going to give that a taste though.
5:20
Taste that. Make sure you don't need any salt or pepper in there. I'm going to have my husband try. Give that a try and
5:26
tell me what you think. This is your last effort here to flavor it up.
5:32
That's good, huh? That's good. He likes it. Tangy. Tangy. Yummy.
5:39
All right. I'm just going to go in with my Miracle Whip spoon here. Blending that bacon.
5:46
Try some of that, too. Yeah.
5:53
Let me see. What do you think? Good.
6:00
Show y'all. That's how big it is.
6:05
We're going to add our mixture to our pasta.
6:10
Now, if you want it thinner, you can add another tablespoon of milk.
6:16
I'm going to leave it just the way it is. That way, it coats everything really well and your dressing doesn't wind up
6:21
on the bottom of your bowl, you know, at the end.
6:32
Let's mix it all together.
6:38
Doesn't this look good? You just made your own homemade copycat version of a
6:44
suddenly salad bacon and ranch flavor.
6:52
I had somebody ask me if I could do a macaroni salad that was different for the summer that had bacon and ranch in
6:59
it. So, here you go. All right. Here is my recipe on
7:04
catherine'splates.com for my buttermilk ranch dressing mix. Now, you can substitute the buttermilk, the dry
7:11
version, and use the dry milk for it if you don't like the buttermilk flavor.
7:18
What do y'all think? Hardly any effort at all. Perfect for any summer event you have going on.
7:26
Picnics, barbecues, Fourth of July coming up.
7:36
Let's make the absolute best macaroni salad to end all others. We have tender
7:44
pasta. We have crunchy vegetables. We have a creamy sauce to pull it all
7:49
together. And there's a secret ingredient in here. Let's make it.
7:56
Let's talk about the pasta. That's the first thing we're going to do. I brought a large pot of water to a boil over high
8:03
heat. I have placed a lid on it because it comes to a boil faster that way. I am
8:08
using these elbows. And this is a type of macaroni. And I picked this up from
8:14
my regular grocery store here in town. H EB, which is known in Texas. This is one
8:20
pound. And you want to make sure that you have a small pasta.
8:26
And then we've got some salt here that we're going to flavor the water with, which will help flavor our pasta.
8:37
There we go. You want a rolling boil. Here goes our salt. About half a
8:43
tablespoon.
8:50
We're going to add in our pasta.
9:02
We're going to give it a mix for about 30 seconds. That will keep it from sticking. And we'll go back to it every
9:09
now and then and finish stirring it. And we're going to cook this until it is
9:14
tender. Generally, it takes about 6 to 7 minutes. Whatever instructions are on
9:21
the back of your package.
9:28
For a good crunch to your macaroni salad and to give it some color, we're going
9:35
to add some vegetables that have a crunch to them. So, I'm
9:40
going to take some celery. I pulled this out of the center of the celery stock to
9:45
get these nice ribs here that got the flowers on them because, you know, I like these leafiness to my celery. And
9:52
I'm just going to cut very thin strips down the celery here. And then I'm just
9:58
going to run my knife through all the way down to the other
10:04
end. I have three ribs here.
10:12
Now, the ribs of celery come off of the big stock. I love celery in any type of salads.
10:23
All right. All the way down. Make sure it's nice and small. You don't want big chunks in our macaroni salad. Woo!
10:31
Y'all, you know what that smells like. Woo! Delicious.
10:36
I've got some green onions. Now, I've already cleaned them off and took the ends off. And I'm going to start on the
10:42
green end here. Let's move that out of the way a little bit. Then we'll go in
10:50
cut them. We want everything the same size. Now, I'm cutting these while my pasta is
10:57
cooking. We're multitasking. And I'm going to go all the way down to
11:02
the white. We got one pound of pasta. So, I want to
11:08
make sure we have enough vegetables for every bite.
11:13
Got a bell pepper. We're just going to cut off
11:18
around the whole pepper here. Flatten it out.
11:25
Run your knife through into strips.
11:30
Just think of all the colors of the peppers you can use because it's summertime. The orange, the red, the
11:36
yellow really will give it a nice pop to our macaroni salad. So, I've turned my
11:43
peppers, the strips around, and then I'm just running my knife through.
11:52
All right, the time is up for my pasta. I'm just going to go in. I'm going to give that a try and make sure it's nice
11:57
and tender. All right, let's drain it.
12:10
All right, we're going to drain the pasta. We're going to run cold water over it until the pasta cools down.
12:19
Add some ice. It'll cool it down faster.
12:25
Now, I'm just going to take some paper towels and I'm just going to blot the pasta. Move it around and get some of
12:30
that excess water off before we dump it into a large bowl.
12:41
There we go. To add a different flavor to our macaroni salad, I'm going to be adding
12:47
in some roasted red bell pepper instead of just the regular bell pepper off the
12:53
plant. These are going to be good. And this is mild, so you'll be able to take that
12:59
flavor. Now, this is not the secret ingredient. Hang on to that.
13:05
This will add another flavor profile and also add a nice color to the dish.
13:12
Offset that green. What do y'all think? That right there. We'll chop this up and see what we need
13:18
to do.
13:25
Probably more of a dice. That's what I'm getting out of this.
13:30
That looks good. Okay, what we're going to do now is add this to our pasta. Bell
13:37
pepper, green onion,
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celery. What's left on the board? That's green. the red bell pepper that was roasted
13:54
that we pulled out of a jar. Let's mix that all up together.
14:03
Y'all let me know what else you'd put into your macaroni salad. We still got
14:08
that delicious sauce to pull it all together. It's going to be creamy. It's
14:13
going to add a lot of flavor. Y'all wait and see. I need this dish for a picnic.
14:19
And I guarantee you this bowl will come back empty. All right, y'all. Let's make that delicious sauce to pull this all
14:25
together. Just kidding.
14:31
For a little bit of tang, we're going to add sour cream. Now, we put one cup of
14:38
mayonnaise in there. Also, y'all still waiting on that secret ingredient? Here it comes.
14:46
nor vegetable recipe mix. This is good for dips. So, we're going to put it in
14:53
our mayonnaise and sour cream. I love this. It's got a lot of the flavors that
14:58
we love. Carrots, onion, tomato, leak, green peas, sunflower, tomato powder,
15:06
cabbage, and garlic powder, broccoli powder.
15:13
Yeah, that's what's going to liven up our macaroni salad. Grab a whisk. Blend this all together.
15:21
I can smell it already. Look at that. Look at that creaminess.
15:27
Y'all know you got to dip a spoon in there. Make sure you don't need to add anything else.
15:36
M. Wow, that is good. Yummy. Let's add that and give it a good stir.
15:50
Told y'all. Creamy. It's going to be a good one. Let's stir
15:55
it all up.
16:04
Go find this gorge outside. We live in southeast Houston, Texas. And let me
16:10
tell you, I think we're in for it for the next couple of months. We're making a kla pasta salad. Cool, refreshing. We
16:20
got fresh ingredients, a delicious, delicious dressing that I'm going to
16:25
make for you guys to tie this all together. Come on into my kitchen. As you can see, the first thing we've got
16:31
going on is some boiling water. What we're going to do is cook our
16:37
pasta. First, I am using a dittoini and it's a very small pasta.
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We're going to flavor our water first. It's about half a tablespoon of salt.
16:52
That'll help flavor the pasta.
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We're going to be using one pound of pasta. You can use any type of pasta that you like.
17:05
[Applause]
17:16
I'm just going to stir this around for about 30 seconds. That'll help keep the pasta from sticking. And then we're
17:22
going to cook this per the directions on the back of the package. We're going to drain it. I'm going to run cold water
17:28
over it to stop the cooking process. And then we're going to add it to a large bowl and just pat it dry with some paper
17:35
towels. While the pasta is cooking behind us, I'm going to go ahead and start working on the vegetables that's
17:41
going to go into our co-law, which is cabbage, carrots, some bell peppers, and
17:47
then we have green onions. And we've got some fresh parsley that we're going to be adding to it. So, I'm going to take
17:53
my cabbage, and I'm only going to use about a quarter of the cabbage. We got a lot of stuff going into this pasta
17:58
salad. So, I'm just going to cut off about
18:04
three ends of this.
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I'm going to bring my shredder over, take my cabbage, and run it over it.
18:18
All right, I'm going to put on my kitchen glove. As I'm getting closer to the edges of the blade while I'm
18:25
shredding my cabbage, you want to be careful.
18:31
All right. So, you can take your cabbage and you can slice it very thin.
18:39
And then what I'm going to do, slice that in half. And then in half again. You want small pieces. Just like that.
18:47
Okay. So, I'm going to start measuring out my cut cabbage. We want to get to about three to four cups.
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This measures four cups. Okay, we're going to add that to the pasta. Just going to move the pasta out of the way.
19:06
Oh yeah, it's going to be a full bowl. Make sure you use your largest bowl. All right, let's finish chopping up the rest
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of the vegetables. We have a green bell pepper.
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Just going to take off two sides. Cut them into strips. very thin strips.
19:24
Now, if you don't like bell peppers, you can do sweet peppers, the mini ones.
19:30
Those would be really good. Add a delicious flavor. You can do the colored peppers, which I'm going to do right here. These are the bell peppers, but
19:37
they're colored. Got the red one. They even have them in yellow and in orange
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if you really want to jazz up your salad. I had a red one, so that's what we're going to be doing. We're going to turn
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these around and then dice them. Small pieces.
20:01
Definitely. We got some green onions going in. I've already washed these off and peeled off that outer layer. So,
20:08
just going to cut off the tops. Going to cut these all the way down into
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the green.
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We've got a carrot. Just going to take my box grater and grate it.
20:27
Watch your fingers. Don't shred them. There we go. And we've got some fresh
20:32
parsley. All right. We're going to go ahead now and add this to the cabbage.
20:54
We're going to add 8 oz of whole kernel corn. Now, I've drained it.
21:04
Okay. I'm going to take a block of cheese. Now, I'm using this white sharp
21:09
cheddar cheese. Now, I like to get it in a block and not cubed already because the cubes are pretty big. And I want to
21:17
cut my own into smaller cubes. So, I'm just going to take the block here
21:26
and cut thin slices and cut them into small pieces. All
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right, we've got 4 oz of chopped white cheddar cheese. I'm going to put that in
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the bowl.
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Okay, before we do the dressing, we're going to go ahead and stir this all together
21:48
very carefully just to kind of give it a head start.
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All right, y'all let me know. Are you on the same page? Are you adding something extra to the ingredients?
22:01
Is there something else you want to put in here? You want a half the recipe?
22:07
You can do that also. Let's go ahead now and make that delicious pasta co-law dressing.
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In a small bowl, we're going to place half a cup of mayonnaise.
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I'm going to add half a cup sour cream, 1/4 cup of sweet relish,
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one tablespoon of white granulated sugar,
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half a teaspoon garlic powder, half a teaspoon onion powder,
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half a teaspoon black pepper, 1/4 teaspoon salt.
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Take a fork, blend the salt together.
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Oh, it's looking good in there. All right, I'm going to give that a try.
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Oh my goodness. Thank goodness there's a lot in there because I can eat a big bowl of this.
23:28
That is delicious. I can all those flavors meld together.
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All right, let's bring our big bowl of all that goodness right here. We're going to pour
23:44
this in and then slowly combine it.
23:55
Okay. Be careful as you mix everything together. I'm just going to go in and just start
24:00
twisting. Get that dressing down to the bottom.
24:06
Start moving everything around. You're going to be the star of the show
24:12
when you bring this to someone's house for a barbecue get together. Fourth of
24:17
July, you got the combination of co-law and pasta salad.
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I can't wait to dig into this for you guys. There you go.
24:33
I'm going to take an ordinary pasta salad and I'm going to ramp it up a
24:39
level and we're going to create a Mexican street corn pasta salad. So, the
24:44
first thing that we want to do is start bringing a pot of water to a boil. Now,
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I've just got some salt here because we want to season our water before the pasta goes in. So, I'm just going to put
24:56
in about 2 teaspoon of salt and flavor that water while it's starting to boil.
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Pasta. Now, you want 16 oz. I'm using a
25:07
pennet pasta. I use use this a lot when I make pasta salad. You can use the riatoni. You can use like elbow pasta if
25:16
you like that. That's a really good classic pasta for salads. So, what you
25:21
want to do is you want to cook this per the instructions on the back of the package. And then we're going to drain
25:27
it, place it into a large bowl, and then we're going to add salt, pepper, some olive oil to just kind of coat the
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pasta. And then we are going to cool it down completely. Okay, we're going to go ahead now and make the dressing. and
25:40
then we're going to put this all together. Okay, so we're going to start off with 13 cup of mayonnaise.
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Just put that in here. Then I'm going to put 2/3 cup of some
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sour cream. Now I've got a different spoon here so we don't contaminate the sour cream container.
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We got about a third there. And then we're going to add another third.
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Okay. So, I've got one lime here. Now, I rinsed it off really well and just dried it off cuz, you know, a lot of people
26:23
probably touch these in the store. So, you want to make sure that you are kind of cleaning these because what we're going to do is put the full zest of this
26:32
lime into our mayonnaise and sour cream right here.
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So, I'm just going to take it and then just go around the whole lime
26:45
and just get to the white. We don't want to do the white part cuz that'll be kind of bitter.
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Oh, the lime smells so good. We're going to squeeze
26:59
all the juice out of this lime there. I think that's plenty right
27:05
there. All right, I've got my lemon lime squeezer here.
27:13
Now, this is for the lime right here. So, I'm just going to take a knife and cut my lime in half
27:23
and put it in. Now, I do put mine in upside down because it squeezes from the back end of
27:30
it all the way down, but you can if you want to do it the other way, you can.
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All right. Now, we're going to squeeze all of the juice out of this lime into our mixture here. Now, just remember any
27:43
tools that you see me using, if you're interested, check my description box down below. I usually list um them down
27:50
there and you can check them out. Okay, so I've got some garlic powder here that I'm going to add about half a
27:56
teaspoon. It'll really contradict those flavors in there. Really add a good flavor. Okay,
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I've got some chili powder here. I'm going to add about half a teaspoon. We're going to mix this all up and then
28:10
we're going to determine what other flavors we want in here.
28:18
All right. And then for just a little kick, I've got some cayenne pepper here.
28:25
Just a pinch. Not very much. Like I said, we're going to go back and taste the flavors of this. Going to add a
28:31
little bit of pepper and some salt.
28:41
Okay, let's go ahead now and blend this all together.
28:46
Go ahead and start tasting and adding and adjusting your flavors to what you want.
28:52
This is the major flavor profile right here.
28:58
Wow, that is so good. Okay, so let's go ahead now and bring our pasta back over here that has been
29:05
chilling in my refrigerator.
29:11
All right, I'm going to go ahead now and add my dressing.
29:19
All this dressing is fingerlicking good, let me tell you. I've got some corn here. We're going to add about 12 oz of
29:26
corn. out of corn. Okay, y'all. Here's another layer of
29:32
flavor. This is queso fresco cheese or you can use like coita cheese and it's a nice
29:41
really crumbly cheese that's used a lot in Mexican dishes.
29:46
Okay. Yeah, it's a nice crumbly cheese. It's really delicious.
29:53
Need about half a cup of this cheese in your pasta salad here. Okay, I added a
29:59
little extra chili powder, some kota cheese, and some cilantro to my bowl. My
30:06
creamy Italian grinder pasta salad has a few components to it. We're going to make a salad part of it that's going to
30:13
have Italian meats, cheese, our favorite salad ingredients. We're going to make a
30:20
grinder dressing. It's going to kind of pull it all together. The first thing that we're going to start with though,
30:26
it's pasta because it is a pasta salad. So, I've got a large pot of water that
30:31
I'm bringing to a boil. Happens faster with the lid on it.
30:37
I'm going to add in half a tablespoon of salt. This is going to flavor the water,
30:44
make our pasta delicious. This is what I'm using right here. It's
30:51
a pennet pasta and it's 16 oz. You can use any other type of pasta that you
30:57
want as long as it's a short pasta. We're going to add that in.
31:03
[Applause] I'm going to stir this for about 30
31:10
seconds. That'll help the pasta from sticking as it's cooking. We're going to cook this per the directions on the back
31:17
of the package for al dente. Or if you want it more tender, then just add the
31:22
minutes to it. This will take about 11 minutes.
31:36
All right. What we're going to do is cool down the pasta by running cold water over it.
31:43
All right, the pasta has cooled down. I'm just going to take some paper towels. I'm just going to blot the pasta
31:50
a little bit before we add it to our large mixing bowl. Get some of that
31:55
water off of there. Oh, it is so tender.
32:00
Mhm.
32:06
Magic. There we go.
32:13
For the salad portion of our pasta salad, I'm going to be using a red
32:18
onion, some cherry tomatoes, and iceberg lettuce. Now, for the red onion, I'm
32:24
just going to use about a quarter of it, but it's going to add a nice color to the dish.
32:32
All right, so I'm just going to use this portion right there.
32:37
Just cut it in strips. Then I'm going to cut the strips into threes.
32:46
Now I'm using iceberg lettuce and I'm just going to go in with quarter of it.
32:52
And I'm just going to cut it into strips. We want to keep everything into bite-sized pieces.
32:59
That way you get a nice bite on your fork with everything.
33:05
Just like that. We got some cherry tomatoes. I've already rinsed these off. Got about a
33:13
pint of them. You can use as many as you want.
33:20
It's going to become one of your favorites for the summertime here.
33:27
All right, I've got my cherry tomatoes all chopped up. Let's talk about the
33:32
banana peppers. These are a mild pepper, but if you'll
33:37
want more spice to the dish, this is where you can put the peppercinis in it.
33:44
Now, these are rings. I'm going to set them right here.
33:53
That's going to be good in this salad.
33:58
All right, that should be about enough right there. Put about half a cup there.
34:05
That look like half a cup. Yeah, it's pretty close. It's pretty close. Right there. There we go.
34:12
This is what I'm using right here. All right. I'm just going to chop them up. That way they get mixed really well into
34:18
the salad. Now, we're going to add our salad portion
34:23
to our cooled cooked pasta. All right. We're going to add those
34:29
banana peppers. the tomatoes,
34:38
lettuce, the red onion. All right, let's do the
34:45
Italian meats and our cheese. Now, what's great about the salad portion of
34:51
this pasta salad is that you can put what you want in there. Okay, if you don't like something, then you don't
34:56
have to add it in there. You can add more of something, whatever you want to do. It's a cold pasta salad, so it'll
35:03
serve well with other ingredients. We're going to start with our Italian meats.
35:09
I'm going to show you what these are and how we're going to chop them up. Got some black forest ham here. I've got
35:16
three, five slices. You want about 4 oz if you're going to make this to a true grinder salad, but like I said, you can
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put whatever you want in there. I'm going to roll it up. Now, what I'm
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going to do is run my knife through lengthwise,
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and then I'm going to cut these into small slices.
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We've already been eating the ham. It's so good.
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All right, once you get that chopped up, we're going to take some salami.
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Again, this is about 4 oz. This is a What is this? Ganoa. And then what I'm
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going to do is just slice this. Yeah, it's a hard one. Yeah.
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And then we've got some pepperoni. Just going to cut it into strips.
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Oh, this stuff is good. Now, we are going to put some cheese in our salad.
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Got that right. Provolone cheese. Now, you can get it shredded or you can do the cubed or you
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can get it like this is which is what we have. So, I'm just going to put six thin
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slices and then we'll just chop that up. Just
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going to cut it into threes. Kind of turn it. There we go. And chop
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it. All right, let's add all of this to our pasta salad.
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Oh, smells delicious. Just the meats here smell delicious. I don't know if we
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got a big enough bowl. I know. We're going to keep going. That's the biggest one we got, too.
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There we go. We're going to make a creamy grinder
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dressing to pull it all together. So, I'm putting one cup of mayonnaise.
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I'm measuring it out right here. I think that's it. All right, we're going to put that into a medium bowl.
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A little extra doesn't hurt. We're going to add one tablespoon of minced garlic.
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Three tablespoons go red wine vinegar. Two and three.
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We're going to add two teaspoon of white granulated sugar. Now, you don't have to
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put any in there if you don't want to. It's just balance out that vinegar that
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we used right here. We're going to add in one teaspoon of salt.
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It's going to go a long way. You saw that big salad. And then we're going to add in one
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teaspoon of black pepper.
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We've got some Italian seasoning, one teaspoon.
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We're going to balance it out even more with some Parmesan cheese,
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whatever I got in there. About 2 to three ounces.
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I'm just going to put it all in there. Yeah, Thomas liked that. He's like, "Yeah."
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All right, I need a whisk. Let's whisk this all together.
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Give it a taste. See if you need to add anything else.
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That looks good in there. Let's go.
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Oh, wow. All right, let's dress the salad, y'all. Get some big tongs. You got to knead it
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and get all that goodness out of there. All right, let's start mixing.
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Give it a few minutes. Make sure everything is nice and coated. Oh my goodness, you guys.
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Grab a fork and a big bowl. Creamy Italian
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grinder pasta salad. You're going to be the star of the show
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when you bring this for any occasion, let me tell you. Oh, do y'all see everything in there?
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You need a bigger shot closeup. All right, there you go.
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I'm going to grab a bowl. I'm going to put some in. I'm going to give this a try for you.
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Oh, how big's my bite right there.
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It's creamy. It's Italian. I love that crunch from the lettuce.
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That dressing is the bomb. Y'all make some. You can half this recipe if you
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don't need all of that. We do though. All right, you guys. Give
40:45
me a thumbs up on my creamy Italian grinder pasta salad. If you're looking
40:52
for the grinder sandwich, that's on my blog. Also, katherine's plates.com.
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All right, you guys. Woo! Those banana peppers, they wake it up, too. I'll see
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y'all on the next episode. Bye.
#Grains & Pasta