The Freshman Cook: Seaside Pasta Salad/#KickOffToSummerWeek2014

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Some of the best times of my life have revolved around food. So, I made this Seaside Pasta Salad to reflect the fun times my family and I have shared at the beach. I used the shells for the beach, the egg slices for the sun, the granola for the sand and the goldfish, well, you know. Silly, but fun and tasty!

Welcome to Day #5 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps

With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day.

 We hope you enjoy all of these wonderful ideas.

 Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

Seaside Pasta Salad 

Shell Pasta  2 Hard Boiled Eggs

Corn Cob

Roma Tomato

Cucumber

Onion

Zesty Italian Dressing
Salad Supreme Seasoning

Granola Bar

Goldfish

Cook your pasta according to the directions on the box.

Test them to be sure they are done, then rinse in cold water.

Place in the fridge to chill.

Hard boil your eggs, then slice.

Cut the corn off of the cob.

Fry in butter until the corn gets dark and slightly crispy.
About 10-15 minutes.

Chop your onion and tomatoes,

score the outside of your cucumber,

slice and chop your cucumber.

Add to the cold pasta.
 

Add 2 tablespoons of dressing to your pasta and toss.

If you think you need more, add it. Be aware that

the dressing will disappear into the pasta and the veggies, so 

you will need to add more. I usually check every couple hours

 to add a little at a time.

Add the fried corn to your salad. 

Add the salad supreme lightly. You can always add more.

Toss and add more if you like. It is all to your taste.

Add your sliced eggs.

Place your granola bar in a plastic zip lock bag.

Roll over it with a rolling pin to crush the bar.

Right before serving, sprinkle some of the granola

on your pasta salad. Sprinkle with a few gold fish.

If you add the granola and the goldfish to the salad

to long before serving, they will become soggy.

If you are serving this buffet style for a crowd, you could 

place the granola and the goldfish in serving bowls 

next to the salad for a do-it-yourself salad!

Looking for more ideas? 

Check out the rest of the Kick Off to Summer Week bloggers below!

Lemon Brookies by From Gate to Plate
 Easy Red Wine Strawberry “Coolers” by Keep it Simple, Sweetie
 Memorial Day: How to Make a Wreath by Lil Huckleberries
Banana Ice Cream Sandwiches with Chocolate Hazelnut Cookies by Hezzi-D’s Books and Cooks
 Perfect Fresh Lemonade by Forty Eighteen
Sparkling Cupcakes by Lady Behind the Curtain
 Seaside Pasta Salad by The Freshman Cook
 Crumb Topped Blueberry Pie by It’s a Keeper
Peanut Butter Mousse Pie by Life on Food
 Fiesta Fruit Slush by Little Dairy on the Praire

Thanks for stopping by!

You made my day!

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