Pasta Salad says summertime, am I right? Here is a great recipe and it is really flexible where you can add or subtract ingredients or amounts you prefer. Here is what I did this time and it was fab. This is best if it is made a couple hours ahead of time so the dressing has a chance to absorb.
Pasta Salad
16 oz. box of tri-colored rotini, cooked per package instructions
Salami, chopped or sliced
Pepperoni, chopped or sliced (I probably had 8 oz. total with the salami and pepperoni)
1/3 c. or so red onion, diced small
large bell pepper ( I used a combo of red, orange, and yellow)
1 pint grape tomatoes, quartered
small can of sliced black olives
8 oz. pepper jack cheese, diced (could also use mozz)
3/4 t. Italian seasoning
1/2 c. grated parmesan
3 T. fresh chopped parsley (I didn't add this--I forgot!)
dressing
1/4 c. olive oil
1/4 c. vegetable oil
3 T. red wine vinegar
1 t. Dijon mustard
1 t. sugar
1/2 t. Italian seasoning
1/2 t. salt
several cracks of pepper
Whisk together and toss it with the pasta salad mixture.
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c = cup
T = tablespoon
t = teaspoon
oz = ounce
