Full recipe at the bottom of the page

Pasta salad is one of my favorite grab and go lunches.  It is so easy to make a big bowl of this recipe and leave it in the fridge so you can take it for lunch.  You could even make it and bring it to a cook out or summer party!  This recipe is also versatile because you can take whatever you have in your fridge to add to the pasta.  You don’t have to use the exact same add-ins if you have other items available. In the pictures displayed below I used feta and cheddar cheese as well as pepperoni, ham and veggies.  Get creative!

Cook and drain the pasta. Place all of the pasta in a large bowl and sprinkle the vinegar over the hot pasta and toss. Place it in the refrigerator for 2 hours to cool.

Prep all of your add-ins (cheese, meat, veggies).

Add the mayo, dressing and dill, mix well.

Then, add the meat, cheese and veggies, toss. Keep the pasta salad in the refrigerator until ready to serve.

Ingredients:

• 1 lb. elbow noodles
• 3 Tbsp. apple cider vinegar
• ¾ cup mayonnaise
• ½ cup Italian dressing
• ½ tsp. dill
• 1 cup cubed cheddar cheese
• 1 cup cubed ham
• 1 cup assorted vegetables (peppers, onions, shredded carrots, celery, cucumber, tomatoes)

Instructions:

Cook and drain the pasta. Place all of the pasta in a large bowl and sprinkle the vinegar over the hot pasta and toss. Place it in the refrigerator for 2 hours to cool. Prep all of your add-ins (cheese, meat, veggies).  Add the mayo, dressing and dill, mix well. Then, add the meat, cheese and veggies, toss. Keep the pasta salad in the refrigerator until ready to serve.