Author Notes
A Garden Fresh Pasta Salad chock full of crunchy vegetables and tender pasta, all tossed in a zesty Italian dressing. —bitememore
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Ingredients
- Ingredients
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1 pound
uncooked fusilli pasta
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1 cup
cherry tomatoes, halved
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1
red bell pepper, chopped
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1
yellow pepper, chopped
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1 cup
English cucumber, seeded and chopped
- Zesty Italian Dressing
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1/4 cup
olive oil
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1/4 cup
vegetable oil
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1/4 cup
freshly grated Parmesan cheese
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2 tablespoons
fresh lemon juice
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2 tablespoons
red wine vinegar
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2 tablespoons
white wine vinegar
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1 tablespoon
Italian seasoning blend
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1 teaspoon
kosher salt
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1 teaspoon
sugar
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1/4 cup
freshly grated Parmesan cheese, to toss before serving
Directions
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Cook the pasta according to package directions, just until tender. Drain pasta and rinse with cold water.
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In a large salad bowl, combine pasta, cherry tomatoes, red and yellow peppers and cucumber.
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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.
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