Pasta Salad

Pasta SaladI have a handful of pasta salad recipes under my belt, including my wife’s favorite, the garlic infused noodles, and as I typically make that dish throughout the year, there is one that is truly delicious for summertime picnics. This pasta salad has the perfect balance of sweet, salty, and a kick of onion that is sure to get your taste buds started. The beautiful thing about this recipe is that it basically takes as long to make as it is to boil your pasta and let cool, roughly 15 minutes.


  • 1 can of artichoke hearts, drained, rinsed, and chopped
  • 1 lb rigotoni noodles, cooked and cooled
  • 1 can of medium, whole and pitted black olives
  • Half a pint of grape tomatoes
  • Medium cheddar cheese, cubed
  • Half of sweet vidalia onion, diced
  • 1 green bell pepper, chopped
  • Garlic summer sausage, cubed (optional)

For the dressing:

  • 1/2 cup apple cider vinegar
  • 1/4 cup white vinegar
  • Pinch of salt
  • Fresh ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • 2 tbs chopped fresh parsley
  • 1/2 tsp dry mustard
  • 1/2 cup vegetable oil

Cook the rotini noodles per the directions, roughly 10 minutes. While the noodles are cooking we will make the dressing and clean and chop the vegetables. To make the dressing, combine the dressing ingredients to a large bowl, and aggressively whisk to break the oil in the other ingredients.

Next, get your vegetables chopped, keeping the chop consistent in size among all of your vegetables. The same chop will be used for your cheese and sausage. Once your noodles are drained and cooled, add to a large bowl and toss with the vegetables, cheese, and sausage. Pour the dressing on top, and evenly coat. I like to let this sit and marinate for a couple of hours before serving at room temperature.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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