Family Tree Recipes

A recipe from Aunt Deb’s recipe box

Picked this one out of the box to have a side for a cookout this weekend. My husband won’t eat pasta salad, or any salad for that matter, so this type of recipe is reserved for when we have company! Not sure who the original author of this recipe is, but it seems to be a pretty basic pasta salad.

First step, chopping the vegetables. I used one English cucumber, half a Vidalia onion, four tomatoes and a green pepper.

Next, an entire bottle of Wishbone Robusto Italian Dressing. I am sure any dressing would work out fine, but I used this for authenticity.

Next up, another very specific brand name call out, McCormick Salad Supreme Seasoning. I had never used this before, and had no idea what it tasted like, so I didn’t try to recreate it myself. Turns out it really does bring out the classic pasta salad flavor. Recipe called for half a jar, and I assumed it wasn’t a jar this big so I used 3 heaping tablespoons.

Next, mix it up and put it to bed in the fridge for the night.

The next day, time to cook the spaghetti. To make my life easier, I broke it up before cooking it rather than cutting after cooking like the recipe said. I also rinsed well in cold water before putting everything together.

Then mix, and everything is ready to serve!

I am not the biggest pasta salad fan, but this was pretty good. Using the spaghetti instead of another shape gave me Japanese somen vibes, and it generally tasted refreshing. It ended up being way too much for the number of people we had over, but leftovers are never a bad thing!