In these hot summer days, we all gravitate toward cooler menus. But, a simple leafy salad for lunch will not sustain my hard working, farmer brothers. So, here’s what I like to do a lot – especially if we’re expecting a crowd of hungry fellas:
- Pasta of Choice – Rotini, Bow Tie, and Macaroni are all excellent choices
- Cucumbers, diced
- Black Olives, diced
- Cheese – Cheddar, Monterey Jack, Pepper Jack… whatever you like – cubed (fairly small)
- Fresh Tomato, diced
- Bacon, crumbled
- Green Onions
- Ranch Dressing
- Salt and Pepper
Cook the pasta to al dente – you don’t want mushy pasta salad!
Add in whatever ingredients you like… All the above ingredients are personal favorites, but can be easily omitted or substituted.
Stir in ranch dressing to taste, and add salt and pepper to taste. Chill.
– If you’re planning to make this ahead of time (by a day or two), I HIGHLY recommend holding out the green onions until right before serving it. You will also want to have some extra ranch dressing set aside to add just before serving, since the pasta tends to soak it up. –