Cool Pasta Salad, Refreshing and Yummy

Serves: 12

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We belong to an organic co-op and the seasonal veggies for this salad are available in the summer months. We make this favorite all summer long. Ingredients can be purchased locally as well as within your grocery store. We try to buy organic as much as possible because we think it enhances the flavors. Either way, my husband says it is yummy.


1 lb elbow noodles (other small shapes may be used)
1 medium carrot
2 stalks celery
1 small green pepper
1 small red pepper
1 large or 2 medium firm tomatoes
Salt and pepper to taste
1 tsp apple cider vinegar
1 cup Salad Dressing (Miracle Whip or Mayo)


Cook pasta according to directions.
While cooking, prepare veggies: Clean out pepper seeds and destem along with tomatoes. Place veggies in food processor or hand chop to ½” pieces
Drain cooked pasta in a colander and stir in ice to cool down then drain completely.
Mix veggies with drained and cooled pasta. Add vinegar and salt and pepper. Mix in salad dressing and refrigerate. Best if cold, chill at least 2 hours.


Small cubed cheddar, cherry tomatoes, chopped olives, chopped fresh cilantro, cucumbers, black olives

Cool Pasta Salad

Lisa P. Buckner

I am an active senior. I have Swedish and English heritage, originally from Connecticut but now a true Floridian.  I have 6 children, a combination of yours, mine and ours. Grandchildren and Great-grandchildren galore. Still in the construction industry for over 30 years. Not slowing down but changing direction.

This recipe was featured in Aging Tree Illustrated published May 31, 2017

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