Cavatappi Pasta Salad

Lots of vegetables for this classic tangy pasta salad

Summer grilling wouldn’t be the same without a fresh made pasta salad. We served this one with cheeseburgers and homemade baked beans. This was a great compliment to the other dishes we made. The half red pepper and half carrot went into the baked beans; the half red onion was sliced for burgers. We reserved the 1/4 lb of pasta for our four-year-old to eat plain.

Ingredients

• 3/4 lb of cavatappi imported organic pasta

• 1/2 red pepper

• 1 green pepper from the garden

• 3 mini cucumbers

• 2 and 1/2 carrots

• 1 dill pickle

• 1/2 red onion

Dressing

• 3 spoons mayo

• 2 spoons Grey Poupon

• Dash of lemon juice

• 3 shakes of paprika

• 3 shakes garlic powder

• 3 shakes onion powder

• generous squirt of olive oil

• 1 dash of hot sacue

Instructions

• Finely slice vegetables

• Boil pasta

• Aggressively stir dressing together

• Taste dressing

• Add additional mayo if necessary for creaminess, additional oil and lemon juice to thin

• Add pasta to the vegetables and stir

• Combine with dressing and serve