It has been awhile since a new recipe has hit the blog, and I’m excited to bring you this one. It’s one of my favorite potluck dishes and is perfect for summer gatherings. It’s a great way to put those fresh garden goodies to use, and it can be made ahead of time. Not to mention, it’s really a two-in-one recipe: you get both the homemade Italian Dressing recipe and the finished pasta salad recipe. I like to make double the amount of dressing listed, use half for the pasta salad and store half in a mason jar in the fridge for salads. You know, that whole “cook once, eat twice (or more)” theory I’m always talking about.
Italian Pasta Salad
- 1/2 lb. dry rotini pasta
- 1 medium sized cucumber
- 1/2 of a bell pepper (I like orange or yellow for color variety)
- 1/2 of a medium sized zucchini
- 2 T. diced red onion
- 1 c. cherry tomatoes
- 1/2 c. black olives
- 1/2 c. extra virgin olive oil
- 1/4 c. apple cider vinegar
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 tsp. dried basil
- 1/4 tsp. dried parsley
- 1/4 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Bring a large pot of water to a boil and cook the pasta to al dente. Be sure not to overcook so the pasta doesn't become soggy once dressed.
2. While the pasta cooks, small dice the cucumber, bell pepper, zucchini and red onion. Cut the black olives and cherry tomatoes in half lengthwise. Place all the chopped produce into a large bowl.
3. Measure out the ingredients for the dressing. I like to do this in a large glass measuring cup. Whisk to combine. If making extra to use as salad dressing, place the excess in a mason jar and store in the fridge.
4. Once the pasta is done, drain it and add to the bowl of veggies.
5. Pour the dressing over the pasta and veggies, then toss to coat. Enjoy right away or store covered in the refrigerator for up to 5 days.