by I haven’t made this pasta salad since Kayla’s sophomore year of college. I made this dish for a “Pink Party” that I catered for her sorority. I dyed the pasta pink which was perfect for the theme of the party.
I had this recipe posted on my original blog, and as I was looking through old files on my laptop, this one jumped out at me. I had completely forgotten about this recipe. It was a hit with the girls back in 2012, and is definitely a great recipe to make for a potluck.
I wanted to get this reposted in case we ever make it back to working in the office. One of the benefits to the pandemic in 2020 was being able to work at home full time again; however, I do sometimes miss the opportunity to try recipes to take into work.
We used to have Potlucks occasionally (usually to celebrate birthdays), and I wish now that I had remembered this recipe before now- this would have been a great choice for a dish to take into work.
I did make this recipe using McCormick’s Perfect Pinch Salad Supreme Seasoning; however, you can also make a copy cat version of this seasoning.
Supreme Pasta Salad
Ingredients
- 16 ounce Pasta (rotini, penne, or fusilli)
- 4-5 cups Assorted vegetables (broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves, etc)
- 8 ounce bottle of Italian or Ranch salad dressing
- ¼ cup McCormick Perfect Pinch Salad Supreme Seasoning
Instructions
- Cook pasta as directed on package. Rinse under cold water; drain well. (Coloring pasta, optional, of course)
- Place pasta and vegetables in a large bowl.
- In a small bowl, mix dressing and seasoning.
- Pour dressing mixture over pasta/vegetables and toss gently to coat. Cover.
- Refrigerate at least 4 hours or until ready to serve. Toss before serving.
