This is the salad. The salad I will make for every party this summer. There is NO chopping involved. You read that right. Pull out your sharpened kitchen shears and cut every single ingredient in this recipe. I even bought triple rinsed baby spinach so basically, I just snapped my fingers and there was a pasta salad sitting in front of me.

Mix up a light oil and vinegar based dressing while the pasta cooks and you’re practically done. Toss it and throw it in a favorite travel party bowl. What? Don’t you have one of those? Anyway, snap that lid on tight and refrigerate it overnight to really let the flavors meld. Check it in the morning to see if it needs a splash of dressing and you’re off! Prepare for the praise.  Continue reading …