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Perfect for those summertime cookouts, this summer pasta salad combines garden fresh vegetables, pepperoni, cheese, and dressing to make a beautiful blend of flavors that is sure to be a crowd pleaser. Easy to make and deliciously paired with any and all cookout fare, this is sure to become a family favorite.
Y’all, it’s hot. I don’t know how we went from sub zero temperatures to almost 100 degrees (it’s nearing that today), but it did. We completely bypassed spring and went straight to the dog days of summer. Maybe because winter lasted what seemed like a year….
I went from trudging through snow to struggling to find time when it isn’t so hot you can’t stand it to weed the garden. From running the furnace full blast to… “is the AC on?” It’s crazy how hot it is.
But, all of this warm weather makes the perfect time for those fun, summer cookouts that most of us enjoy. I’m thinking grass fed burgers on the grill, some venison steaks, grilled pork chops and baby back ribs, and my personal favorite, shish kebabs.
I truly love this time of year when I can go out in the garden and select the majority of our dinner. The freezer is full, we’ve got plenty of eggs, and an increasing supply of delicious milk.
Late nights spent out by the fire, around the grill, or the days spent lazing in the sun drinking sweet iced tea are some of my favorites. Memories are made with my family, I get to host get togethers for us to enjoy one another company, we get to go camping, and it’s just… joyful.
If you’ve only ever tried pasta salad that comes from a box, you’re in for a big surprise. This stuff is delicious, it melds together amazing flavors of garden fresh veggies with a little bit of zip from Miracle whip and vinegar. Not too much, just the right amount. It’s an amazing combination I’m sure you’ll love.
Miracle whip and I have an agreement. It will continue to keep a place in my kitchen until I can find a real food replacement for it that works. But hey, all things in moderation and we can’t eat all real food, all of the time. So in my kitchen it stays. Because let me tell you, every time I’ve attempted to make my own… it has wound up an epic failure.
I mean such a failure we had to leave the house and let it air out for a while because it smelled awful hahaha.
This summer pasta salad makes an incredible amount of food, which makes it awesome for a big cookout, family reunion, or other summertime get together. But, you can also eat it for the every day. You can make it for supper and use it for lunch the next day. The longer it sits the more flavorful it becomes. It’s a great lunch leftover, but I usually throw something else in it or us it as a side to complete a meal. Although, I often eat it straight from the spoon when I make it and it doesn’t last long.
It’s a nice, quick, filling meal on a busy afternoon when we’d much rather be outside than stuck indoors trying to put together something for lunch. Just pull it out of the refrigerator and lunch is served!
- 16 Oz Rotini Pasta
- 2 Bell Peppers, diced
- 1 Salad Cucumber, diced
- 1 Large Tomato, diced
- 1/2-3/4 Cups Sweet Peas (frozen is fine, add more or less to taste)
- 3/4 Cups Pepperoni, sliced into quarters
- 1/2 Cup Shredded Mild Cheddar Cheese
- 1/2 Cup Miracle Whip
- 2 Tablespoons White Vinegar
- Start by cooking your pasta according to package instructions. While that's boiling, go ahead and wash and prep all of your veggies. Dice everything up into bite sized pieces and set off to the side.
- Once the pasta is finished, drain. Then, rinse with some cool water so that it isn't piping hot. Transfer to a large bowl.
- Mix in the veggies and pepperoni stirring to combine.
- Now add the cheese and miracle whip stirring until combined. I usually do a taste test at this point. If it's a bit on the dry side, I will add a tad more dressing. Don't go overboard, though. Too much takes away from the flavors of everything else and it's not real tasty....
- Once you've got all of that mixed together, splash in about 2 tablespoons of white vinegar and stir to mix it in. Now it's ready to serve! Refrigerate leftovers, covered, and serve within a couple of days. Things are good, even better, for about two days after, then stuff starts to separate and... well, it's not very appealing when it does that.