Nothing says summer side dish like a fresh pasta salad – countless flavor combinations and ingredients can be utilized and it’s easy to create in large quantities. The best part is that it can be made before hand and served right from the cooler or refrigerator.
When I set out to make this salad I paid close attention to the pasta, I didn’t want it to be sticky. So this is how I did it …
The salad recipe featured here has a dressing made from everyday pantry ingredients and fresh vegetables from the garden. The only trick to it is letting it rest for a minimum of half an hour before serving in the refrigerator – the rest allows the flavors to bloom and mingle.
This pasta salad pack the flavor and is a perfect compliment to any savory treat hot off the grill.
Enjoy!
Ingredients
- 1/4 C Red Onion sliced thin
- 1/2 C Olive Oil
- 2 Tbs Cider Vinegar
- 2 tsp Italian Seasonings
- 1 tsp Garlic minced
- 2 C Rotini Pasta cooked al dente
- 1 C Green Pepper diced
- 1 C Cucumber diced
- 1 C Tomato diced
SIDE FOR 6
Step 1
Make Dressing
In a large bowl, whisk together olive oil, cider vinegar, garlic and Italian seasonings until well combined.
Options
Spice up this mixture with a teaspoon of red pepper flake, or for ease and time, substitute it altogether with a half cup of Italian dressing.
Step 2
Assemble
Stir together cooked pasta, green pepper, cucumber, tomato, red onion and dressing mix. Cover and refrigerate at least half an hour for flavors to meld before serving.
Add Protein
Diced pepperoni, salami or ham work well in this salad as well as cheddar or Mozzarella cheese.
Italian Style Pasta Salad
