We are on a pasta salad kick at our house lately. I'm not sure why, but I'm not complaining, because I LOVE pasta salad. Fortunately my husband is liking this particular kind, and Fat Toddler eats everything, so there you go.
The key to this recipe is veggies. Lots and lots of veggies. Since not much is in season yet we're using mostly frozen, and that's ok! As long as (and here is the trick) you cut them small and cook them. Lightly! You don't want mush! But you ALSO don't want hard crunchy pieces that neither blend texturally nor stay properly mixed. So cook each thing, lightly and quickly in a little boiling water, then rinse in cold water to keep the colors fresh. Mix it up with some mayo, mustard, spices and a handful of cheese, and presto! Pasta salad.
Ok, I'll try to come up with some measurements for you. Here goes!
Om Nom Pasta Salad
1 lb pasta in a fun shape
(at least) 1 cup each of a few different kinds of veggies, cooked until tender
1 onion, finely chopped
4-6 ounces grated cheese
1 1/2 cups mayo
2 Tbl yellow mustard
1 dash Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder
Whisk together the last six ingredients. Stir together with the first four. Add a bit more mayo if needed. (It depends on the wateriness of the veggies that you choose.) Enjoy!