A couple of weeks ago I was testing out pasta salad ideas trying to decided what I wanted to take to church for them to bring to the shelter. This was one of the dishes that I came up with and I loved it! You know me and Old Bay…It’s one of my favorite things!
I really loved how this turned out, but not everyone is a fan of Old Bay and some people think it’s a little hot, so ultimately I went with something a bit more “tame”, but I wanted to shared this with you anyway! The vegetables are just the right cool bite, while the Old Bay gives it some zing! This is just perfect as a side dish or even as a main course on a hot summer day!
What You’ll Need:
1 – 14.5 ounce package of macaroni noodles, cooked according to package directions, drained and cooled (Note: I used a whole grain variety, but you any kind will do.)
1 bell pepper, chopped
1/2 a large red onion, chopped
1 cucumber, cut into spears and then chopped
1 carrot, shredded
3 ribs of celery, chopped
1-2 ounces of sundried tomatoes, chopped (Note: I like to use the ones that are not packed in oil for this, but either would work.)
Freshly ground black pepper
1/4 cup of light sour cream
1/4 cup of light mayo
1 tablespoon of Old Bay Seasoning
Cook your pasta, drain and cool. If you want to cool it quickly rinse it with cool water.
Place cooled pasta in a large glass bowl. Add bell pepper, red onion, cucumber, carrot and sundried tomatoes and toss or stir to mix. Sprinkle with sea salt and freshly ground pepper to taste. Set aside.
In a small bowl mix together sour cream, mayo and Old Bay seasoning until well mixed:
Add Old Bay mixture to the pasta/vegetable mixture and stir to mix:
Serve immediately or chill in the fridge for several hours before serving.
Notes: Squash or zucchini would be a nice addition, or perhaps some sauteed mushrooms or peas. Some shredded Parmesan would be fabulous too!