I love pasta salad. It always reminds me of summer, you can make it with any on-hand pantry ingredients, and you can totally make it ahead of time. Pasta salad is also a great side to an exclusively meat based main course (pulled pork, for example).
The Easiest and Yummiest Pasta Salad Ever
1 lb. pasta, any kind you like (I used whole wheat rotini)
1/2 cup sundried tomatoes, chopped finely
1/2 cup balsamic vinaigrette
3/4 cup EVOO
1 tsp. black pepper
1/2 red onion, chopped very finely
1 medium sized tomato, chopped
One 13.75 oz. jar of corn salsa (any kind you like, basically you want something that comes in a vinegar based liquid)
1 can of black beans (drained and rinsed)
1/2 cup parmesan cheese
Get your pasta boiling first, cook to al dente.
While your pasta is cooking make your dressing. Chop up your sundried tomatoes into small pieces. In one bowl combine the sundried tomatoes, balsamic vinaigrette, EVOO, and pepper. Let this sit by itself for 10-15 minutes so the flavors combine.
Next prepare your veggies: finely chop your red onion and tomato.
We discovered this delicious corn and chile salsa at Trader Joe’s a while ago. It’s perfect with so many dishes. It’s summery, sweet, and briney. It imparts a huge amount of flavor on this salad.
When your pasta is done rinse it in cold water to bring the temperature down. Combine your pasta and all of your veggies in a big bowl and stir to thoroughly combine.
Then add your black beans (don’t forget to rinse them!), dressing mixture, and parmesan cheese, mixing after each is added.
You can cover and store in the fridge for up to 3 days or…
…you can eat it right away.