Cooking with Your Mom

I have finally gotten my page up! Part of my 2026 resolution was to finally get this page and running and start sharing my food experiences! So… Here we go! Welcome and let’s all eat, drink, and be merry!

I thought it would be fitting to share a recipe that is always requested at nearly all my family functions, and I get the most asks for the recipe. I call it “trash” pasta because I use a mix of whatever is in the fridge. No red onion, use regular onion. No red bell pepper, use a yellow or orange one. Don’t like one of the ingredients, leave it out. Want to add something else, totally okay! This recipe you can really make your own. Need a ton for a big family function? Double it! It makes a lot, but I’m telling you, there is rarely leftovers!

Trash Pasta Salad
Ingredients:
6 oz garden rotini
1.5 oz red onion sliced thin (about a quarter of an onion)
1.5 oz green bell pepper sliced thin (half a pepper)
2 oz red bell pepper sliced thin (about half a pepper)
2 oz grape or cherry tomatoes (halved)
1/2 cucumber (halved and sliced 1/4″ thick) OR 2 small seedless cucumbers sliced ¼” thick
2 oz mozzarella or cheddar or a mix of both (diced)
2 oz salami (or pepperoni)
1 oz banana pepper rings
2.25 oz sliced black olives
1/2 cup Italian dressing
salt & pepper to taste
fresh shredded Parmesan cheese (optional)
Sprinkle with Slap ya Mama (or other Cajun seasoning)(optional)

Steps:
Prepare pasta as directed to al dente. Drain and rinse with cold water.

Pour pasta back into pan or large mixing bowl. Add all other ingredients. Stir well to coat. Pour into large bowl. Refrigerate at least one hour before serving (or overnight). The longer, the better!