Italian Dressing Garden Pasta Salad

Italian Dressing Garden Pasta Salad

During these hot and humid days of summer my appetite is for salads.  The past month or so I've made several batches of potato salad.  I'm all potato salad out now so it is time for pasta salad.  I just made this recipe this afternoon (with my own variations of course) and I'm telling you...THIS IS GOOD!

I'm sharing.  Here is the recipe (with my changes):

ITALIAN DRESSING GARDEN PASTA SALAD

3/4 cup olive oil
1/4 cup red wine vinegar
3 large cloves garlic, finely minced
1 tsp. sea salt
1/4 to 1/2 tsp. freshly ground pepper
1 tsp. fresh basil, finely minced (right out of my garden!)
1/2 tsp. fresh oregano,finely minced (again, right out of my garden)
2 tsp. shredded Parmesan cheese
pinch of red pepper flakes (optional - I optioned because I like a "bite")

FOR THE SALAD

8 oz (1/2 lb), pasta, cooked (I used the spiral garden vegetable tricolor rotini)
3 cups assorted vegetables (I used a minced red and green pepper and black olives and cherry tomatoes)
1/2 cup chopped red onion
1 peeled and chopped cucumber

Using a food processor or blender mix the salad dressing (there is no need to mince the garlic and herbs)

Cook the pasta according to package directions  Using colorful pasta and vegetables makes for an especially attractive salad.  Thats why I use multicolored rotini pasta.

Cook the pasta 9 to 11 minutes in boiling water.  Remove and drain and cool.

Add the vegetables to the pasta salad and mix well. Taste and adjust the seasonings.  More salt, pepper, herbs and cheese may be added or a little lemon zest of juice, or even a pinch of granulated garlic.

Refrigerate pasta at last two hours before serving.  Enjoy!

Garden salad ready for the refrigerator to be enjoyed at a later date