As the heat of summer quickly approaches I am trying to get us prepared for that with light and refreshing recipes. This one I made a double batch of to take to a family BBQ, I wanted to have plenty to save back for the hubby’s and my lunch. This pasta salad is super easy and very flavorful. The best thing about this recipe besides the flavor is the fact that you can adjust it to your tastes and likings of veggies. Some of my favorite mix-ins are olives, capers, and mushrooms.This is the original single batch recipe.
1 box of tri-colored spiral pasta
1 pint box of grape tomatoes
1 bell pepper (any color) diced
1 cucumber diced
3 stalks of celery diced
2 carrots shredded
5 green onions chopped
1 cup freshly grated parmesan cheese
2 TBSP of Good Extra Virgin Olive Oil
4 TBSP of Italian Seasoning
1 Large Bottle of Italian Salad Dressing
Salt and Pepper to Taste
Cook pasta according to package directions, rinse and cool. In a large bowl mix oil and Italian seasoning add veggies and toss. Add cooled pasta and mix, pour on the bottle of salad dressing and toss everything until all is well coated. Then add cheese and salt and pepper, toss, cover and chill. The longer the salad sits the better it gets.
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