Pot-Luck Pasta Salad

O' ye Miracle Whip haters should fear the fiery furnace of hades! Miracle Whip has its place in the universe!

Ed, these whip-haters are probably the same people that put noodles in their chili.

It's not noodles, it's spaghetti!

I use garden rotini pasta. I use a variety of veggies such as broccoli, cauliflower, green and red peppers, red onions, radishes, and carrots. I sometimes throw in olives. I take the easy way out and get Kraft creamy italian dressing to which I add black pepper and a pinch of sugar.

Miracle Whip has no place in my little universe.
If I'm making a creamy style pasta salad, my weapon of choice is some Hidden Valley Ranch mix blended in some mayo and whatever I've got laying around for other ingedients that may or may not include
Diced Celery
Diced Red Onion
Diced Bell Pepper(any color)
Diced Tomatoes
Jullline Sun-Dried Tomatoes
Any type of Shredded Cheese
Blue Cheese Crumbles
Sliced Black or Green Olives
Thinly sliced Ham, Salami or Pepperoni
Bacon Crumbles
Shredded Carrots
Shredded Red Cabbage
Thawed Frozen Peas
Sliced Green Onions
Banana Pepper Rings
Grated Hard Boiled Egg
Capers
Diced Cucumber......It really just depends on what I have.
Also, I tend to use either Farfalle, Rotini, Penne or Cavatappi which all make great pasta salad

I'm with you, Dan. No Miracle Whip darkens the door at my house....

Deb

I gotta admit, I use Miracle Whip occasionally, some of my "old" recipes, mostly from the family, do not taste the same with mayo. I am sure it is a nostalgic memory, rather than a foodie thing. Hubby likes it, too, so I have it around some. I cannot stand it on sandwiches though.

A friend of mine gave me her secret for killer viniagrette-dressed pasta salad: add some powdered Italian dressing mix to intensify the flavor. Helps immensely, especially in a pasta salad with lots of veggies. Grated parm makes a big difference, too.