This is the time of year when we can open the windows, air out the house after a very long, cold miserable winter, let the fresh air in, spring clean, and get those grills out for the season. There is nothing more delicious than the smell of someone grilling in the neighborhood. Especially when it’s ours. Charcoal, in our opinion, produces the best flavor. But, sometimes a gas grill will do just fine. It seems easier to cook with, but ohhhhh the flavor from a Weber…yummy!
Grilling reminds me of summertime, sitting at Three Sheets To The Wind Pool Bar (that would be us), sipping on a cool refreshing beverage, having great conversation with good friends and family, listening to Jimmy Buffett and watching Joe do one of the many things he does so well…grill (I can not grill for the life of me). It’s like vacation right in our very own back yard. There is nothing more relaxing and enjoyable for us, aside from being on the Harley.
One of my FAVORITE memories of summertime grilling is when Joe and our dear friend Lew were self~appointed “Grill Master” Extraordinaires, Joe with his kilt on, Lew donning a lovely apron. It was adorable. Real men wear kilts AND aprons…proudly.
This pasta salad is so easy to prepare. And the flavor is out of this world! The tanginess of the dressing and red wine vinegar really bring your taste buds to life! And it goes excellent with anything from burgers, to dogs, to ribs, to chicken, to steaks. The colors explode and look so pretty! It is best to make it all the day/night before, as the flavor really comes out after sitting. If overnight doesn’t work, give it at LEAST four hours in the fridge.
Sláinte!
- 16 oz box rotini pasta
- 16 oz* Zesty Italian Dressing
- scant 1/4 cup red wine vinegar
- 3 bunches broccoli (chopped into small florets)
- 1/2 red onion (chopped)
- 1 cup diced baby carrotts
- 1 teaspoon salt
- pepper to taste
- In large pan, bring 4 quarts of water to a boil. Add pasta and cook for approximately 10 minutes until tender, but not overly cooked. Drain and rinse with cold water to stop any additional cooking.
- In large bowl, add pasta, 2/3 bottle of dressing, vinegar and remaining ingredients. Mix well.
- Refrigerate overnight, or at least 3-4 hours. Stir well before serving.
*I will occasionally add more dressing to pasta before serving if it sits overnight. The pasta absorbs much of it and it can be a bit dry. So add accordingly.
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