I have unofficially been doing the pantry clean-out that some of the bloggers are doing this month, and I wanted to use up some food that had been on hand for awhile.
The thing that I love about pasta salads is they are so versatile. Cook any kind of pasta, combine with almost anything, season with almost anything, and use almost any dressing. It is just whatever you want to do that day. Here is my current rendition of pasta salad. I used 1/2 package of dry Ranch Dressing Mix because it was left from making something else and I wanted to use it up. If I hadn't used that, I might have instead used Greek seasoning, lemon-pepper, curry powder, Italian herbs just to suggest a few. The amounts of ingredients added to the pasta are approximate. Add or subtract as you like.
Salmon Pasta Ranch Salad
1/2 lb. macaroni or other pasta, cooked
1-2 stalks celery, diced
1/2 c. chopped onion, red would be nice if you have it
1/2 c. chopped red pepper (I put red pepper in everything I can)
1/3 c. chopped dill pickle
1/4 c. sliced black olives, drained
1 c. frozen peas
1 (5 1/2 oz.) can salmon, drained (could be tuna, chicken, ham) Use a larger can if you want. This is the size I had on hand
1/2 c. mayonnaise
1/4 c. sour cream (I used Mexican Sour Cream which they sell in our area)
1/2 pkg. dry Ranch Dressing Mix
In a large bowl combine pasta with celery, onion, red pepper, dill pickle, olives, peas and salmon. Measure mayonnaise and sour cream into a 2-cup glass measuring cup. Add dressing mix and stir well. Combine pasta mixture and dressing mixture, blending well. Chill, covered, in the refrigerator until ready to serve. Makes about 6 servings. (Or just for me eaten over several days.)