Garden Pasta Salad

May 29, 2014
0 Ratings
  • Serves 8-10
Author Notes

A Garden Fresh Pasta Salad chock full of crunchy vegetables and tender pasta, all tossed in a zesty Italian dressing. —bitememore

What You'll Need
  • Ingredients
  • 1 pound uncooked fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup English cucumber, seeded and chopped
  • Zesty Italian Dressing
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 cup freshly grated Parmesan cheese, to toss before serving
  1. Cook the pasta according to package directions, just until tender. Drain pasta and rinse with cold water.
  2. In a large salad bowl, combine pasta, cherry tomatoes, red and yellow peppers and cucumber.
  3. 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.

See what other Food52ers are saying.

  • cakillgore
  • bitememore

3 Reviews

cakillgore June 9, 2014
HELP you have red wine vinegar in the ingredients, but in preparation, you mention red and white wine vinegar? thanks
bitememore June 9, 2014
So sorry for the confusion, there is both white wine and red wine vinegar in the recipe. I have edited the ingredients above. Thanks for biting!
cakillgore June 10, 2014
The bite was fabulous!!! thanks so much for updating. I made 5x the recipe to serve 50 people and it was more than enough...just enough of everything...this is a keeper!!!!