We are having a barbecue tomorrow--10 people. I am making pasta salad--you know the kind with the tricolor pasta, cut up vegetables, a bottle of (lite) Italian dressing and then you mix it all up with Salad Supreme seasoning.
OK--my question is....can I make this today, stick it in the refrigerator and serve it tomorrow? Or do you think it will be a big gummy mess by then? It would be easier to do this today than tomorrow when I have 4 (all under age 5) grandkids underfoot!
I know this isn't exactly on topic, but I need an answer quick so I can get started and this is the best place to get a quick answer! HELP!