When I eat BBQ, I must have a cold and delicious pasta salad.
This Picnic Pasta Salad is easy and versatile to make for any BBQ this summer!
Okay, I have a memory to share with you. When I was younger, my mom used to love making us macaroni salad. Either she loved making macaroni salad or that was the only thing she could make with confidence. At first, eating the macaroni salad was cool, but then it started to become a staple in every meal we ate. No kidding. If we ate hot dogs, we had macaroni salad; if we had those nasty Banquet Pot Pies we had macaroni salad; and hell we had macaroni salad with our macaroni salad. We got so sick and tired of eat macaroni salad and do you know this woman still makes macaroni salad to this day?! My mom is so proud of it and let me be the first to tell you that it really isn’t that great! Hey, before you go judging me let me say this is not the first time I have mentioned my mother’s lack of culinary skills on this blog. You all should know how I feel about her cooking by now and it really isn’t that great. But my mom is one heck of a baker, just not a great cook.
How would I describe my mom’s macaroni salad…bland. She puts sweet relish, hardboiled eggs, and a bunch of mayo in her salad and maybe a bit of mustard. That’s it. Do you see what I mean? It really isn’t that exciting. Instead of making macaroni salad, I make pasta salad. I have made pasta salad a few ways. I have made the pasta salad with pasta, tomatoes, cucumber, olives, feta cheese and Italian Dressing. I learned that from my grandmother. This pasta salad is all mine and I am happy about it. What I love about this pasta salad recipe is that you can put any veggies in the salad that you want You can use broccoli, asparagus, or peppers! Whatever makes your boat float. The ingredient that makes this pasta salad so important is using Stonyfield Plan Whole Milk Yogurt. Using this yogurt makes the dressing for this salad creamy and smooth. All you need is some mayo, Stonyfield Whole Milk Yogurt, a little of this and a little of that and BOOM! You have an amazing pasta salad that is perfect for picnics this summer.
Tip: If you want a ranch dressing flavor, you can make this Ranch Dressing made with Greek Yogurt by TheCookful.com.
- 12 oz. Bow Tie Pasta, cooked al dente and cooled
- 1 c. sweet peas
- 1 pint grape tomatoes, cut in half
- 1 c. shredded carrots
- 4 oz. sharp cheddar cheese, cubed
- 3 tbsp. mayo (heaping tablespoons)
- 2 tbsp. Stonyfield Whole Milk Plain Yogurt (heaping tablespoons)
- 1 tbsp. pickle juice
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp, smoked paprika
- ⅛ tsp. cayenne pepper
- 1 tbsp. honey
- ½ tbsp. Worcestershire Sauce
- salt and pepper to taste
- To cool your pasta, once its cooked run the pasta under cold water while in the drainer for 5 minutes. Shake excess water and turn to a large bowl. Add peas, grape tomatoes, carrots, and cubed cheese. Toss the ingredients for even distribution.
- In a small bowl, add mayo, Stonyfield Whole Milk Yogurt, pickle juice onion and garlic powder, smoked paprika, cayenne pepper, honey, Worcestershire Sauce, and salt and pepper to taste. Mix together and pour over pasta salad and mix for even distribution. Cover with plastic wrap and place in refrigerator until ready to serve.