Today I'm sharing one of my favorite summer salad recipes. I recognize that it's technically the end of summer, but here in Texas, we have lots of warm weather remaining. This recipe is easily doubled or tripled, so it's perfect for large gatherings and holiday picnics. It's a crowd-pleaser and my most requested standby!
I discovered this recipe in Seasoned by Grace, which is the First United Methodist Church Cookbook from 2000. I adjusted a few of the original ingredients to my family's liking.
2 tablespoons seasoned salt
3 tablespoons lemon juice
4 tablespoons vegetable oil
12 ounces bow tie pasta
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 jar chopped pimento
1 small jar sliced black olives
1 cup mayonnaise (I only use Dukes, it's a southern thing)
Dash garlic salt
Mix seasoned salt, lemon juice, and oil together, set aside. Cook pasta according to directions and drain. Combine dressing mixture with pasta, add mayonnaise, and remaining ingredients. Serves 8.
Add chopped chicken or roasted turkey breast for a hearty main dish.
Thank you for stopping by. Do you have a favorite summer salad recipe?? If so, I would love for you to share it with me as I'm always looking to try new recipes.