This is a slightly different take on a pasta salad. I make a similar salad with a box of Kraft Mac and Cheese, some mayonnaise, and Catalina French dressing – Jardinière Salad – but this version starts with plain dried pasta, calls for no mayonnaise, but does use two types of French dressing.
It also gets its cheesy goodness from a generous helping of crumbled Feta cheese instead of that familiar blue box.
All in all, a winner, I think.
•8 oz small pasta
•1/2 cup Catalina dressing
•1/2 cup French dressing
•1/4 cup sliced scallion
•1/4 cup sliced black olives
•1/4 cup sliced peperoncini
•1/2 cup Feta cheese, crumbled
•1/4 tsp Seasoned Salt
•1/2 tsp Black pepper
Cook the pasta in salted water according to package directions, then drain and rinse (yeh, you do want to rinses your pasta when you are using it in a salad).
Stir the two French dressings into the pasta in a medium bowl, then cover and stash in the fridge overnight.
Note: you’re gonna look at this and say “Whoa! There is way too much French dressing in this!”
And you would be wrong.
Consider the pasta the next day, just as adding the remaining ingredients…
the pasta as absorbed all of that excess liquid – and the flavor – into itself, which will give the finished salad a better overall taste.
Add the remaining ingredients, stir, and chill until ready to serve. I actually added another 1/4 cup of French dressing to mine, just to loosen it up a bit.