This weekend we had a family cookout that was quintessential summer menu. We had hamburgers, pasta salad, tomato and cucumber salad, watermelon, and homemade vanilla cake.

I make this pasta salad recipe all the time and it is a “kitchen sink” kind of recipe. I usually use whatever I have in the fridge, or if I am planning it out, I can make my grocery list accordingly.

What I put into this recipe:

• Tri- colored pasta
• pickles
• pickled green beans
• banana peppers
• mozzarella cheese
• salami
• greek vinaigrette salad dressing (I differentiate between making my own and store bought – this one was store bought)
• salt and pepper to taste

Directions: Cook pasta and let it cool. Chop all veggies and meat (and cheese if you want) throw them in the bowl. Add the cheese and salad dressing. Salt and pepper to taste. Pop in the fridge for a few hours for it to chill.

I make so many variations of this pasta salad, I have used feta, blue cheese, parmesan cheeses before, as well as added just about any other crisp veggie – celery, olives, peppers, tomatoes, cucumbers, etc. This is just an easy throw together with what you have kind of pasta salad recipe that will be a hit every time!