My Mom's Pasta Salad

I grew up with my mom making this pasta salad as one of her regular, go-to recipes.  It was sure to appear more frequently throughout the summer.  When I eat it today, I still think of her making a big bowl of it and sticking it in the fridge to be ready for a weekend cookout or family camping trip.

It's ridiculously easy.  Yet, whenever I take it somewhere, I know it will get compliments and people will ask for the recipe.  The secret is really the salad dressing.  You absolutely may NOT substitute any other kind of Italian dressing.  There just isn't another option for this salad. 

Ingredients:

12 oz. rainbow rotini pasta, cooked and drained
1 bottle of Newman's Own Family Recipe Italian Dressing (mandatory!!!)
approximately 6 cups of veggies and other ingredients cut into small pieces

Just throw it all together in a big bowl, give it a big stir, and you're ready to go!

Salad ingredient possibilities:
tomatoes
broccoli
cauliflower
carrots
celery
red onion
green onion
peppers
feta cheese
colby jack cheese
pepperoni
bacon
grilled chicken
mushrooms
artichoke hearts
chopped spinach

This salad is really great for cleaning out your fridge!  Every time I make it, the ingredients are a little different depending on what I have on hand.  If I know that I'm going to be making it, I'll always be sure to pick up grape tomatoes, broccoli, carrots, peppers, and red onion.  For me, those are the essentials.  But, you and your family may have different preferences, so make it your own. (Just don't switch the dressing!)

I also think it tastes better after it sits in the fridge overnight.  The noodles soak up some of the salad dressing and everything is more flavorful.  I always hope there will be some left for lunch the next day!

Buffalo Chicken Meatballs and Blue Cheese Dip

I thought I would share one of our favorite recipes that would work great for a Super Bowl party.  Everyone here in Indianapolis is gearing up for the big game this weekend, so party food is on my brain.  The meatball recipe is from The Meatball Shop Cookbook, but I did make a couple of small tweaks to the original.  The dip recipe is our own creation.  We kept playing with different recipes for blue cheese dressing/dip until we came up with something that was lower in fat.  I'd love to hear about it if you try them out!

Buffalo Chicken Meatballs
 ~makes 3 dozen small meatballs

2 tablespoons unsalted butter
1/3 cup hot sauce (plus more for brushing on)
1 pound ground chicken
1 egg
1/2 stalk celery, minced finely
1 t. onion powder
1 t. garlic powder
3/4 c. unseasoned breadcrumbs
1 t. salt

-Preheat your oven to 450 degrees.  Liberally spray a 9x13 baking dish with cooking spray.

-Melt the butter in the microwave or in a saucepan over low heat.  Add the hot sauce and stir until smooth.  Allow to cool.

-Combine the hot sauce mixture with all other ingredients in a large bowl.  Fold all ingredients together with your hands until thoroughly combined.

-Roll the mixture into small balls, approximately 3/4" in diameter.  I use a very small ice cream scoop and then roll them in my hands.  Line the meatballs up in rows in the baking dish, making sure the edges are touching each other.

-Roast for about 20 minutes until the meatballs are firm and cooked through.  The internal temperature should read at least 165 degrees.

-Allow to cool slightly before serving.  If you like things a bit spicier, brush the meatballs with extra hot sauce before serving.

**I have made these the day before and they turned out perfectly.  I rolled the mixture into balls, laid them out in the pan, covered tightly with foil in the fridge, and baked the next day before the party.


Skinny Blue Cheese Dip

1/3 c. reduced fat buttermilk
1/3 c. plain Greek yogurt
1/3 c. reduced fat mayonnaise
1/2 c. crumbled blue cheese (use high quality cheese!)
juice of half a lemon
1 T. black pepper
1/2 t. salt

chopped green onions for garnish

Mix all ingredients together until combined.  Top with green onions before serving.

I think that this dip tastes much better if you have time to make it the day before and keep it in the fridge overnight!