A Garden Fresh Pasta Salad chock full of crunchy vegetables and tender pasta, all tossed in a zesty Italian dressing. —bitememore
uncooked fusilli pasta
cherry tomatoes, halved
red bell pepper, chopped
yellow pepper, chopped
English cucumber, seeded and chopped
Zesty Italian Dressing
freshly grated Parmesan cheese
fresh lemon juice
red wine vinegar
white wine vinegar
Italian seasoning blend
freshly grated Parmesan cheese, to toss before serving
In This Recipe
Cook the pasta according to package directions, just until tender. Drain pasta and rinse with cold water.
In a large salad bowl, combine pasta, cherry tomatoes, red and yellow peppers and cucumber.
For the dressing, in a medium glass jar, combine olive oil, vegetable oil, ¼ cup Parmesan cheese, lemon juice, red and white wine vinegars, Italian seasoning, salt and sugar. Shake dressing well. Pour dressing over pasta salad and toss to coat. Just before serving, toss with remaining ¼ cup Parmesan cheese. Can be served chilled or at room temperature.