veganskinnybitch:

I don’t know about any of you, but I seriously don’t know when to stop when it comes to pasta salad - I just love pasta, veggies, and dressing, especially the way I make pasta salad. This is a GREAT way to make sure you only eat a serving, rather than using those flat paper plates that just make it so easy to keep piling and piling. 

My Favorite Pasta Salad

[this makes a fuckton, seriously, do it up for summer parties]

• 1 box of pasta [your choice, though I suggest: farfalle, rotine, or ziti, because they will ‘hold’ the dressing better]
• 1 medium head of broccoli
• 1 large red bell pepper, diced
• 1/2 medium red onion, diced [you may want more or less onion in yours, absolutely up to you]
• Ken’s Lite Italian dressing [use to taste - this should be the dominate flavor]
• Ken’s Lite Sweet Vidalia Onion dressing [vegan - use to taste preference]

This is a pretty self-explanatory process. Pasta: get it in da water, cook to about al dente tenderness. When straining, rinse with cold water to stop the cooking process as well as cool it down - set aside. The broccoli needs to be cut into relatively small florets - I tend to remove as much of the stems as possible for pasta salads and save them in the fridge for future meals. 

Add the florets, diced onion, and diced red pepper to the pasta. Before I went vegan, I also put crumbled feta in this salad. Now, add literally a drop or two of the Vidalia dressing to the mixture - that will seem like nothing, but this is a strong dressing and not a lot is needed. Add a ton of the Italian dressing - seriously, so much, so good, use like a quarter to one half of the bottle. Mix thoroughly and taste, add dressings as needed. 

Eat to heart’s content - or, rather, a cupful like that one above.

i have to try this, it looks so good!

(via slimmingthehealthyway)