Key West (and Dottie’s Pasta Salad)

My boyfriend Travis has been tracking down a dune buggy to buy for the longest time. A little over a week ago he found his dream dune buggy and announced that we were taking a road trip to Orlando, Florida to get it. We quickly decided that if we were going to drive 10 hours to Orlando, we would drive another 10 hours to Key West…our favorite vaca destination!

We left Richmond about 11:30am on Tuesday, June 26th. Drove 10+ hours, got the dune buggy and drove on to Vero Beach, Florida where we spent 2 nights. Above is Travis playing his guitar on Vero Beach…

Our house in Key West is to die for. My dream vacation house!! Look at the bathroom with the clawfoot tub and beautiful old, slanted wood floors!

The most beautiful spot in the house is the kitchen. I could spend my whole vacation in here! Check out these countertops!!

One pot as clams…the other corn on the cob 🙂

Me…getting the plates ready. Notice the large glass of bubbly!!

Travis ready for a night out to hear live music…

Creepy, awesome tree on Southard St.

For our 4th of July dinner with our friends I decided to make Travis’ grandma’s recipe for pasta salad. Our friends had all the hamburgers and sausages ready…this pasta salad was packed full of veggies and easy to take out on the boat for our picnic 🙂

It was nice to find and big square container in the kitchen (with a top that fit!) to carry the salad in.

This pasta is simple and yet crunchy and super yummy. It will remind you of grandma’s house too. You will go back for a second scoop!

Dottie’s Pasta Salad

Ingredients

  • 1 – 16 ounce box macaroni pasta, cooked according to package directions
  • 1 small white onion, diced small
  • 4 stalks celery, diced small
  • 4 tomatoes, diced small (seeds and cores discarded)
  • 1 small/med english cucumber, diced
  • 1/4 cup mayo
  •  1 small jar Marzetti’s Cole Slaw dressing
  • salt and pepper to taste

Method

  • Cook pasta. Chop all veggies and combine in a large bowl. Toss, veggies, pasta, mayo, Marzetti’s, salt and pepper together. Chill for at least 2 hours before serving.

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