Easy any-season pasta salad

Potluck, add-a-dish, smorgasboard — I don’t care what you call it, I love any party with loads of (often new) foods and easy prep on my end. There are some foods I could easily get the recipe for and include in my regular rotation — but then they wouldn’t be as special. (Looking at you, cheesy potatoes.)

We had our first neighborhood block party since moving in this weekend, and I wanted something fast and easy to make that made enough for a crowd and would be easy to walk up the street. So I went with our family pasta salad, affectionately called Scroodles, a Midwestern colloquial name for rotini noodles. It’s just as good on a cool-ish fall day as in the heat of summer, and look like you spent a lot more time in the kitchen than you did.

Scroodles easy any-season pasta salad


1 box rotini
1 small onion, finely chopped
1 stalk celery, chopped
1 carrot, grated
1/2 small cucumber, chopped
1/4 green pepper, chopped
1 tomato, chopped
1 c. milk (plus more to taste)
1 c. Miracle Whip (plus more to taste)

Cook and drain pasta according to package directions; rinse with cold water and transfer to large bowl. Add milk and Miracle Whip, and salt and pepper to taste; stir well. Add prepared vegetables and stir well. Refrigerate several hours or overnight for best taste, adding a bit more milk and/or Miracle Whip to moisten as needed.


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