Pasta Salad

by

I love a great pasta salad. I love it at an outdoor barbeque or at a Sunday sports party. It is so inviting. To me it feels like love in a bowl. Everyone enjoys it – kids and adults alike. Hope you think so too. Enjoy!

Serves:

6 – 8

Total Time:

1 hour

For Pasta Salad

 Ingredients:

 

  • 1 lb. rotini (curly) pasta

  • 1 English cucumber, cut lengthwise and seeded, then chopped into ½-inch pieces

  • 1 heirloom or beefsteak tomato, seeded and chopped

  • 4 scallions, minced white and green parts

  • 1 bell pepper (red, yellow, or orange), chopped in ½-inch pieces

  • ¼ C. basil, minced (reserve 1 Tbsp. for garnishing the top before serving)

  • 1 Tbsp. dried oregano

  • 2 Tbsp. smoked paprika

  • 2 tsp. red pepper flakes

  • 2 tsp. celery seed

  • ¼ tsp. cayenne pepper

  • 2 tsps. black pepper

  • 1 Tbsp. kosher salt

  • 1 Tbsp. sesame seed

  • 1/3 C. grated parmesan cheese

    Directions:

    Prepare the Rotini pasta per directions on package but cook one minute less than package directions.

    Chop all of the necessary vegetables and then combine pasta and all ingredients in one large bowl.

    For Salad Dressing

    Ingredients:

     

    • ½ C. EVOO

    • ¼ C. apple cider vinegar

    • 2 Tbsp. fresh squeezed lemon juice

    • 1 Tbsp. Dijon mustard

    • Salt

    • Pepper

    • ¼ tsp. Herbs de Provence

    Directions:

    Mix the salad dressing and poor liberally onto the salad mixture and toss. This can be done an hour before serving and placed back into the refrigerator.

    Tip: If you do place it back in the fridge before serving, when you take it out reserve a good ¼ C. of dressing to re-toss the salad with as the pasta will absorb the dressing while resting a bit too much and it will taste slightly dry. Once you add the other dressing it springs right back.

     

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