Creative dishes filled with fresh veggies makes every event a hit! In today’s post, I share the most requested recipe from my family and friends to bring to summer events. My Aunt Mary Pasta Salad Recipe has been a favorite of mine since I enjoyed it as a kid.
Highlights From The Kitchen
Images below are from my kitchen while I mix up this recipe. I hope you will check out the images featuring tips below. My Aunt Mary originally used Fettuccini pasta in this dish. Over the years I changed it to spaghetti because it is cheaper and easier to find. Also, many of the folks who have made my recipes prefer the cheaper noodle.
Seasoning Makes The Difference
Be sure to use your favorite Italian dressing and almost sprinkle McCormick Salad Seasoning on top!
The cold pasta and fresh homegrown veggies help get the party started. The recipe is super easy to prepare. I like to keep the cost down by using vegetables from my home garden. You can make this dish especially when you use spaghetti pasta for around $5. I hope you will check out the recipe and give it a try. Be sure to share on social media tagging me @brenhaas.
This recipe has been updated over the years to fit what I have on hand. It is always a good thing when you can keep the cost down and use what you have on hand. In this recipe, I try my best to make this for events when I am harvesting tomatoes and cucumbers from my home garden. You can also use store-bought but the flavor is a little different.
Aunt Marys’ Pasta Salad Recipe
Level: Easy
Cook Time: 15 minutes
Servings: 12
Prep Time: 8 hours
Be sure to allow time to let the pasta marinate in the dressing and onion mix. Otherwise, this recipe is a super fast and easy dish to mix up for your next get together.
Ingredients:
- 12 oz cooked Linguini Pasta (prepared)
- 1 small sweet onion diced
- 8 oz of Italian Dressing (Seven Seas)
- 1/4 cup of grated parmesan cheese (shaker)
- 1 large tomato diced
- 1 small cucumber chopped bite size pieces
- 4 tablespoons McCormick Salad Supreme Seasoning
Directions
- Prepare linguini pasta, drain well, and set aside.
- Dice up onion, cucumbers, and tomatoes.
- In a large bowl that can be stored in the refrigerator, toss together the prepared pasta, Italian dressing, and onions. Seal well and store overnight or for at least 6 hours so the dressing can soak into the pasta.
- Before serving, toss in the seasoning before adding tomatoes and cucumbers. Then add grated Parmesan cheese on top.
- Refrigerate for at least 30 minutes before serving because it is best served cold.
NOTES:
This pasta salad can be stored in refrigerator for up to a week. The cucumbers and tomatoes will get mushing so best to add those just before serving cold.
Download PDF version of Aunt Marys’ Recipe Card Here!
Let’s Connect
I would love to know if you used this recipe at your latest event. Be sure to comment on my post to leave a review of the recipe. You can always find me on my website so be in touch!
Happy Aunt Mary Pasta Making,
4 Responses
I love fresh salads like this. I wish you would put a link to your herb oil recipe from this post… I am going to search for it now… love herby vinegrettes ;)
Sorry I forgot to link the herb oil… thanks for the heads up. Here it is : Making Herb Oil.
Thanks again for stopping by. I can’t wait to see what you share next on your fabulous cooking pages!
It’s on the menu this week for sure…Love light, easy to make meals as the weather warms up here. You web site is like reading from the pages of a first class Magazine….Love it Bren
Thank you so much Annie – That comment means the world to me!