Nothing new about a Classic Pasta Salad. Its appeal comes from its ease of preparation using ingredients according to seasonal availability, and/or the preference of the preparer and also that it is a great summer side or main dish. Look at those beautiful colors!If you are in the mood, toss in chunks of ham or pepperoni. Add olives or cubed cheddar cheese. Use your favorite bottled Italian dressing or follow the recipe below.
Classic Italian Pasta Salad
slightly adjusted from Wish-Bone
Yields: 10 cups
8 ounces Rotini pasta or favorite pasta shape
2 1/2 cups assorted cut-up fresh vegetables, (bell peppers, broccoli, carrots, tomatoes, bell peppers, onions, blanches snow peas)
1/2 cup cubed cheese (cheddar or favorite. I used Asiago)
1/3 cup sliced pitted ripe olives, (optional, I omit)
1 cup Italian Dressing
Combine all ingredients except Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional dressing before serving.
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.