Cook. Eat. Write. Repeat: Pasta Salad by Jenessa Brown

Kaitlyn Rosas, Multimedia Editor

1 box Tricolor Rotini
1 small block of cheddar cheese
2 carrots
1 head broccoli
1 head cauliflower
4 radishes
¼ of a red onion (minced)
3/4 cup avocado mayo
3/8 cup vinegar
Dill (lots of it, better if fresh but not necessary)
¼ tsp Salt
½ tsp Pepper
¼ tsp Paprika
Garlic powder
2 Green onions

1. Chop vegetable into bite size pieces and set to the side
2. Cut cheddar cheese into bite size cubes and set to the side
3. Salt a pot of water and wait for it to boil
4. Pour pasta in and let pasta cook until al dente
5. While pasta is cooking make the pasta salad sauce
6. In a clean glass add avocado mayo, vinegar, dill, pepper, salt, paprika, green onions, and
garlic powder
7. Strain pasta and let cool by running cold water over it
8. In a clean large bowl mix the vegetables, pasta, and until everything is coated in the sauce

Footage courtesy of Jenessa Brown
Video Editor/Multimedia Editor- Kaitlyn Rosas
Assistant Multimedia Editor- Marcela Montufar Soria
Assistant Multimedia Editor- William Barnes

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