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!
Total Time:
1 hourhour
Serves:
7
Ingredients
1lb.rotinicurly pasta
1English cucumbercut lengthwise and seeded, then chopped into ½-inch pieces
1heirloom or beefsteak tomatoseeded and chopped
4scallionsminced white and green parts
1bell pepperred, yellow, or orange, chopped in ½-inch pieces
¼c.basilminced (reserve 1 Tbsp. for garnishing the top before serving)
1Tbsp.dried oregano
2Tbsp.smoked paprika
2tsp.red pepper flakes
2tsp.celery seed
¼tsp.cayenne pepper
2tsps.black pepper
1Tbsp.kosher salt
1Tbsp.sesame seed
1/3c.grated parmesan cheese
For the Salad Dressing:
½c.EVOO
¼c.apple cider vinegar
2Tbsp.fresh squeezed lemon juice
1Tbsp.Dijon mustard
Salt
Pepper
¼tsp.Herbs de Provence
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.
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.
Notes
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.