Classic Pasta Salad

You're in luck Am....I just made this for tonight's dinner. I think it is the best Pasta Salad around.

2 bags frozen mixed pasta and veggies (I use Bird's Eye)
2 small zucchini, halved and sliced
1 small carton grape tomates, washed
1 can olives (I like 'em whole, but you could do a couple small cans of sliced olives), drained
1 package of pepperoni, halved
1 small red onion, halved and vertically sliced or diced
About 6-8 medium mushrooms, sliced
1 large bottle Italian dressing (preferably Bernstein's, possibly Newman's, I made my own...recipe below.)

Bring a large pot of water to a boil and add frozen pasta and veggies. Bear in mind that these have already been partially cooked, so they do not need to cook very long--maybe 3-4 minutes. The ONLY way to ruin this salad is to cook the pasta too long. Drain and rinse. Allow to cool.

In a large bowl, combine zucchini, grape tomatoes, olives, pepperoni, red onion, and mushroom slices. Add pasta and veggies. Toss to combine. Add Italian dressing and combine thoroughly. Chill for at least 4 hours or up to 3-4 days. Serves 10-12.

1 c. canola oil
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
3/4 tsp. Italian seasoning (add more if needed)
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
4 cloves garlic
1/3 c. Parmesan cheese (either fresh or from a can)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times and that's it!


James, Amber & Wyatt

I love pasta salad and this one is different than any I have, can't wait to try it.