Springtime is coming and ‘tis the season for pasta salads and outdoor picnics!!! This is my favorite pasta salad recipe in the whole world, and it’s very simple. You can use pretty much anything in your fridge to make it, and all of the measurements can be totally flexible. Have extra bacon? Add extra bacon! Hence the name: “everything but the kitchen sink” pasta salad.
1 lb pasta: rotini, shells, or elbows work well – but use what you have! Cooked, drained, and cooled.
8-12 slices of bacon: cooked, cooled, and chopped
1 c. shredded carrots, loosely chopped
1/2 red onion, diced
1/4 c. green onion, diced
1-2 c. fancy shredded sharp cheddar cheese
1 c. mayonnaise
1/3 c. milk
Salt and pepper, to taste
Mix mayonnaise, milk, salt & pepper together in small bowl.
Mix all other ingredients (pasta, bacon, cheese, chopped vegetables) in a large bowl. Add mayo mixture and stir thoroughly. Enjoy!
You can add in ranch dressing mix or other spices to the mayo mixture and give it a bit more pizzaz. Also feel free to mix in any veggies you have in your fridge. This is a great “clean out the fridge” pasta salad!!
This is probably my favorite recipe of all time – a super simple dinner that the whole family can eat. My mom made it for us as kids, and it was always my favorite dinner! I would get seriously so hyped every time she said she was making it. I have adapted the recipe over time, so here is how I make it these days.
Also, this is not a food blog and I’ll never pretend this is a food blog but please indulge me here. I’m telling you, this is my favorite dinner. We eat it appx. once a week now.
3/4 c. chopped broccoli (thawed from frozen)
1 small yellow onion, chopped
1 1/2 c. (or 6 oz.) shredded Swiss cheese
1/2 – 3/4 c. mayo
1 tbsp. Dijon mustard
1 tbsp. Horseradish
1/2 tbsp. Garlic powder
1/2 tbsp. Black pepper
3/4 c. Sliced deli ham, chopped
2 tubes crescent roll dough
Directions: Preheat oven to 375 degrees. Mix first 9 ingredients. Mixture should be moist but not soupy. Take crescent roll dough and separate them into triangles, forming a ring. Fill ring with filling mixture and fold over each triangle point into the center of the ring, covering the filling. You may have extra filling. I usually have a little bit extra. Bake ring for 15-20 minutes, or until Golden brown on the outside. Enjoy!
Do you have a favorite dinner from childhood that you still make today?
I really don’t have a whole lot to say about this other than OMGamazing. I borrowed this recipe, and it was the best life decision I have ever made. Also, I did not alter the recipe one bit. I just did not add the optional white chocolate chips. It would have been too much. This was already very sweet.
3/4 of the blondies were consumed between last Friday night and Saturday morning (ok, it wasn’t just me! Sehar was there too!) The last 1/4 was consumed at some point during the St. Patty’s Bar Crawl.
Just go here, now. And make these. Eat them for dessert. Eat them for breakfast. You won’t regret it until you wake up from your sugar coma covered in rainbow sprinkles.