Vicki, my sweet tooth would just add a cup of chocolate chips, touch of vanilla, pop into microwave until melted, then add walnuts for a mini-microwave fudge, maybe some peanut butter instead of walnuts. I'm off of sweets for a time (starting today, LOL). Then I'd pass it on to my neighbor or shut-in friend. I am sooo weak.

The recipe I use is what I call my basic vinaigrette... The veggies are variable....but sweet onion and some sort or color of bell pepper are a must. When using carrots, I cut into buttons and briefly blanch in either boiling water or the micro. And I have learned that if adding black olives, add them just before serving as they can leave dark stains on other veggies and the pasta....and the same with red cabbage. AND....just a bowlfull oif onions, cucumber, red and green peppers, broccoli, zucchini, halved cherry tomatoes, halved pea pods, carrots, celery etc dressed with a vinaigrette makes a beautiful and tasty salad. I often make it for a funeral lunch and have standing by a pound of cooked pasta and extra dressing. After I see how many people are there I may add some of the pasta, or all of it or quickly cook more pasta to stretch the veggies. SALAD DRESSING 1T dijon mustard 1 clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar and balsamic vinegar, mixed…mostly cider Mix together, I use a wire whisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano. About 2 tsps of dried....more if fresh.

Technically, ditalini is known as salad macaroni. And I have found NO pickles that are a good substitute for Wickles. This recipe is very different than any macaroni salad I've ever made and it was worth gathering and using the exact ingredients for the recipe. No Wickles anywhere near me, but easy enough to order online. I tried their jalapeno relish and some other offerings as well. All delicious. I also sometimes just make the dressing for Ree's salad and use it for coleslaw with a kick.

I remember that. It was good if it didn't have too many olives in it (I hate olives). :) The trick is to cut the veg small enough that the texture is mostly pasta, unlike a primavera where the texture is mostly vegetables and the pasta is there to fill the gaps. Vary it to go with what you have. For quantities, don't go overboard. I'd say about a third of a cup of everything, more or less, for a salad serving bowl full of pasta salad, but more of the bits you really like, or if you don't have much variety. The old version was a lot of stuff from cans/jars because the point was throwing something together from your pantry. That Italian dressing in the packets was most common, made with olive oil and red wine vinegar. The pasta needs a lot of flavor, so if you're making from scratch, use tasty O&V, salt or parmesan, and soak lots herbs and garlic in it. I'd use granulated garlic, or press fresh, rather than minced chunks. Dress the pasta while it's still hot, but well drained. Black olives, pimentos, marinated artichoke hearts (if they're packed in oil, only, add some S&P and herbs and let them set awhile. If they're fresh, they don't need to be marinated). Other possibles are asparagus, green beans, rehydrated sun dried tomatoes, hearts of palm, giardiniera (Italian pickled vegetables). Whatever you have and like, though cook any fresh veg, or at least blanch it. Take care of yourself and stay well!