Meat Pasta Salad Recipe
Photo source: Grandmother's Kitchen
This meat pasta salad recipe can be made up early in the day and will be ready to serve at dinner time.
1 Tablespoon olive oil
1/2 cup ranch dressing
3/4 cup mayonnaise
1/2 cup chopped pickled sweet banana peppers
1/2 cup chopped pickled roasted red bell pepper
2 medium sized tomatos, cut into small cubes
1 cup Monterey Jack cheese cut into small cubes
4 all beef weiners cut into pieces
In a large pot of boiling water, salted with 1/2 teaspoon salt, add 3 cups of pasta.
Cook the pasta for about 10 minutes to el dente. Drain the water and put the pasta into a large mixing bowl.
Drizzle with the olive oil and toss on to keep the pasta from sticking together. Cover with plastic wrap and place into the refrigerator to cool for an hour.
Dressing and Salad Things
In a small bowl, stir the ranch dressing and mayonnaise together.
Take the pasta from the refrigerator and add the chopped pickled peppers, tomatoes, cheese cubes and chopped weiners. Stir in to combine with the pasta using a rubber spatula.
Add the mayonnaise mixture. If you want it moister, add a little more mayonnaise and ranch dressing.
Stir in to combine. Add a little salt and pepper to season to your taste.
Place a plastic cover onto the salad and keep refrigerated. Best the same day.