This Kitchen Sink Pasta Salad is very versatile and easy dish that uses ingredients you may already have on hand! It’s perfect for summer cookouts or tailgating!
Have you ever heard of a Kitchen Sink Pasta Salad? People usually look at me crazy when I tell them what it is. It generally is a salad that uses whatever ingredients you have on hand and has everything but the kitchen sink thrown in! Of course, dishes that are easily adaptable and can be changed to suit what you have on hand or your family’s personal tastes are always a hit! The possibilities are endless …. but one thing always remains – it’s great no matter what combination of ingredients you put in it!
We’ve been doing lots of entertaining and since it’s been so gosh darn hot here in Phoenix, we’ve been doing a lot of grilling too. I hate heating up mu kitchen when it’s already 110 degrees outside! In my opinion, cold salads are a natural pairing for any kind of grilled food! Macaroni Salad, Potato Salad, Creamy Pea Salad …. and yes, even Kitchen Sink Pasta Salad! One thing I love about the Kitchen Sink Pasta Salad is I can make it different every time if I want to – for this recipe, I used chopped ham … but you could easily add any cooked meat you like! Grilled chicken breasts, canned tuna, salami, or chunks of roast beef . You can use any cheese you like. I used Cheddar, but you could substitute mozzarella, Colby, pepper jack or Monterey since they would all be great too! Maybe your family isn’t a fan of peas …. switch it up to broccoli or zucchini. Feel free to modify this recipe to suit your family! Enjoy!
- 1 pkg (16 oz.) medium pasta shells
- 1 pkg (12-16 oz.) frozen peas, thawed
- 1/2 pound cooked ham, diced
- 2 cup (8 oz.) Cheddar cheese, diced
- 1 medium red onion, chopped
- 1/4 cup plus 2 tbsp. mayonnaise
- 1/4 cup vegetable oil
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook pasta until al dente according to package directions. Drain and rinse with cold water.
- Place the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl. Add the cooked and drained pasta; then stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
I shared on of my family’s favorite salads, what is your favorite cold salads during the summer?