This cold pasta salad has long been one of my “go-to” recipes for buffets and parties. I pulled it out once again for yesterday’s office Easter brunch. The dressing is made with a large amount of red pepper flakes, which are drained after the dressing simmers. It is up to your taste as to how many you add back into the salad. For Easter I use ham but for most of the rest of the year, I prefer to use smoked turkey as the meat in this hearty salad. Of course, you can alway leave any and all meat out and have a lovely and satisfying vegetarian option.
Connor and Marissa with Grandpa Otter (my dad) at Easter Brunch this morning.
April 4, 2010 1 Comment