Grandma’s pasta salad recipe is a summer backyard bbq tradition

Growing up in my household, summer was synonymous with pasta salad.

At every backyard barbecue, birthday or casual lunch, my grandma’s version is requested. And every friend that gives it a try begs for the recipe.

Tri-color rotini pasta makes a bright base for a bounty of Italian toppings, (everything but the kitchen sink) like black and green olives, mozzarella, artichokes and pepperoni. The best part is seeing what ingredients picky people leave behind on their plates. My brother isn’t a fan of celery, while I usually leave the black olives behind. But each component is crucial to the formula.

A couple of years ago, we made a cookbook featuring all of our grandmother’s recipes, and the most worn-out page is already the coveted pasta salad recipe.

We pretty much eat it for breakfast, lunch and dinner, and if one family member makes it for themselves, the rest come flocking with Tupperware in hand. I don’t remember a life without Anita Schneider’s pasta salad, and I don’t want to. So, if you want to be the MVP of your next summer party, test out the recipe below:

Anita Schneider’s Pasta Salad:

This recipe takes 40 minutes of prep time and 20 minutes to cook. Serves 8.

Ingredients

1 1-lb package of Tri-color Rotini Pasta (Pasta LaBella)

1 can sliced black olives (3.8 oz)

1 jar sliced green olives (10 oz)

1 can quartered artichokes

1 carton of grape tomatoes (halved)

Small packaged sliced Pepperoni (mini if you can find)

8 oz package of mozzarella cheese

Chopped celery (1 or 2 stalks)

Black pepper to taste

1 bottle Creamy Italian salad dressing (Kraft)

Recipe: Gruyere cheese crackers are an irresistible snack

Summer treats: Make this Strawberry Cardamom Frozen Yogurt with Balsamic Swirl

Recipe: Alexandra Stafford’s Peach Pizza with Jalapeno, Prosciutto and Crème Fraiche

Recipe: Alexandra Stafford’s Neapolitanish Pizza Dough

How to step up your home pizza game, according to the authors of three hot new pizza-centric cookbooks

Steps

Cook pasta according to directions on package. Drain and briefly rinse with cold water and drain well. Stir to cool.

If full size, cut pepperoni slices in half. Cut cheese in approximately 1/2-inch cubes. Drain olives and artichokes. Larger pieces of artichoke can be cut.

Reserve ingredients (not celery) for topping. Reserve 1/2 package of cheese for the top.

Mix all except salad dressing. Add salad dressing to moisten all ingredients. Can refrigerate at this time.

Before serving, add more dressing, if needed, and place in serving bowl.

Suggestions for “dressing” top of salad with reserved ingredients. Place middle of hard-cooked egg in center or use cherry tomato. Arrange 4 or 5 artichoke quarters around center. Cut approximately 1/4 inch or less slices of mozzarella cheese. Slice diagonally to form triangles. Arrange around artichokes (points toward artichokes). Place pepperoni halves around the edges of the bowl for a scallop effect. Use olives wherever.

Enjoy!