With the fall finally here, and October Oktoberfest among us, a fall fave hit the menu rotation tonight:  BRATS and (Tater)TOTS!

Yesterday at Whole Paycheck, the sample guy wrangled me into trying (for sure it was real hard…not) the Brats.

Um…holy deliciousness.  He had two mustards there; the original yellow (my fave) and the stoneground.  Wow.  SOOOOO good.  I had already started a hankering trend for sausage-like products at Saturday’s midtown festival in Philly and was ready for some more.

I immediately threw a pack into my basket and went on my merry way.  Hence…brats and tots for dinner- DO IT!  Oh, and have yerself a BREWSKY with!  Happy Oktoberfest!

Friends, make this NOW.  With summer out and fall in, don’t let the name deceive you…this stuff is SOOOOO good and SOOOO simple.

1/2 to 3/4 box of Angel hair pasta (I’m a Barilla girl)

1.5 bottles of Zesty Italian Dressing (16 oz. bottles)

3/4 bottle of McCormick’s Salad Supreme seasoning

box of cherry tomatoes

cucumber sliced, seeds OUT

1 bag finely shredded cheese of your choice, cheddar works well

1. Cook pasta while cutting cucs

2.  When pasta out, run under cool water to chill

3.  Add salad dressing, cucs, tomatoes, then salad seasoning

4.  Add cheese last

EAT! AMAAAAZING!

PS:  Adopted from  a friend (can’t take all the credit).  Now go and make this!