Tangy pasta salad

There are only a  few weaknesses I have and a delicious pasta salad is one of them.  Unfortunately I have gluten and lactose intolerances and I’m unable to eat some of my favorite dishes.  This recipe can be modified for the gluten and lactose intolerant individual but, that’s for another post.  For now if you don’t have any of these issues let’s get started my dear!Pasta Salad top view title
This recipe is very special if you enjoy that Pow!  Yeah that kind of zesty tangy pow in your mouth.  Every recipe I create comes with a story.  They usually happen spontaneously without any planning and once I decide on the taste profile I get started on the planning.  My husband and I were out to dinner one night and there was a pasta salad he wanted me to try because it was pretty darn good!  So, I tasted it with hesitation only because of my intolerance but, once I did I was like wow this is pretty good!  The salad was good it was just missing that zing.  You know that zing?  That something missing that you can’t put your finger on it but, it drives you to recreate it and find that missing zing!  Let’s try it together and let me know what you think.
  Here’s what you’ll need:
4-8 servings
3 1/2 cups Elbow pasta
1/2 cup chopped celery
1/2 cup chopped white onions
1/2 cup sliced black olives
1 1/2 cups chopped slicing tomatoes (the big ones Winking smile)
2 tablespoons chicken bouillon
2 onion bouillon cube
2 garlic bouillon cube
(If you can’t find the onion and garlic bouillon you can use garlic powder and onion powder)
2 teaspoons black pepper
2 teaspoons salt (for your pasta water)
2 tablespoon yellow mustard
4 large tablespoons mayo (add more until moist but not wet)
1 tablespoon vinegarPasta-Salad-ingredientsTangy-Pasta-Salad-up-close-and-personal
Take 6 cups of water and salt the water with 2 teaspoons of salt, 1 tablespoons of chicken bouillon, 1 tablespoon of garlic powder or 1 garlic bouillon cube , 1 tablespoon of onion powder or 1 onion bouillon cube.  Add a drizzle of extra virgin olive oil and bring to a bowl.  Once your water is boiling add 3-4 cups of elbow pasta and cook for about 15-20 minutes until your pasta is tender but NOT mushy and falling apart.  Next, drain and rinse your pasta  with cool water in a strainer.  Add your pasta to a large mixing bowl. Now here comes your party guest! Add your sliced black olives, chopped onion, chopped tomatoes, chopped celery to a bowl, everybody in the pool! lolPasta-Sald-ingredients-and-spices
Now we’re going to add our zing!  Add 2 tablespoons of chicken bouillon, 1 garlic bouillon cube or 1 tablespoon of garlic powder, 1 onion bouillon cube or 1 tablespoon of onion powder, 2 teaspoons of black pepper.  Mix all of your ingredients well.  Add your mayo, mustard and vinegar to your bowl and mix well.  Here’s a little tip:  Add your mayo one spoonful at a time, this way you can leave out any mayo once it reaches proper moisture.  You can’t take the mayo out but, you can add it in right?  Okay so slowly combine until YOU get your desired consistency.Pasta-Salad-side-view-close-up
Now let the ingredients marinate for about 30 minutes to an hour to enhance the flavor.  If you don’t have that kind of time dig in!  What’s really great about this dish it can be eaten hot or cold.  I like it cold.  Enjoy!

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