I can’t even begin to tell you how often I’m asked if I have a pasta salad recipe. A lot. I think one of the problems I’ve had with making pasta salad (potato salad, too) is that it’s really, really hard to make it really flavorful and yummy. I remember when I first started working at Kneaders (a fabulous little sandwich shop in Utah), their pasta salad looked so very yummy and I tried a bite, only to be seriously disappointed. That’s not to knock Kneaders–I ate there at least 3 1/2 times a week during my last pregnancy. Pasta salad just isn’t their thing (at least in my opinion) and it’s because of the lackluster flavor.

Well, not only is this recipe super-easy, but it’s got lots and lots of vinegary, garlicky Italian flavor. Pretty much all due to the dressing. Now…I made a very sad discovery the other day when I was getting ready to make this. They don’t sell Bernstein’s Italian dressing where I live. And a bottle of Newman’s was almost $4, which I’d be okay with if anyone except me was going to be eating this because my husband doesn’t eat pasta salad. If you’re an avid reader, you may wonder what my husband DOES eat. That is an excellent question, one I don’t have all the answers to myself. I know he eats Crunch Berries cereal. Colby Jack cheese. Green peppers. Ekte Gjeitost. Oh, and I put a can of potted meat food product in his Christmas stocking every year because it’s one of his favorite foods. No joke. Tangent over.

Anyway, first choice? Bernstein’s. Second? Newman’s. Third? You can whip up your own dressing, and it really is good. I didn’t take pics because I made it a few days ago, not knowing I’d need it for the blog. The other key ingredient is 2 bags of that spiral pasta with veggies like corn, broccoli, and carrots, usually with a creamy garlic sauce that you find in the freezer section of your friendly neighborhood grocery store. You’re not actually doing the whole creamy garlic sauce thing, but some of the flavor will inevitably infuse itself into the pasta while you’re cooking it and that’s not a bad thing.

Oh, and the recipe calls for zucchini, but there are none in the picture because every single grocery store within a 10-mile radius was out of zucchini. Seriously. Okay, not seriously. I actually forgot the zucchini (gasp!) and while I was assembling the salad, I was looking at all the pretty colors, thinking, “Wow…this needs something green.” And then I remembered. I’m telling you this cautionary tale so you DON’T forget, because not only is it beautiful in this total show-stopper of a salad, but it tastes fabulous after it marinades in the Italian dressing for a day or so.

Anyway, pasta salad is always a huge hit at parties, especially hot parties in the middle of summer. And goodness knows, there are NO upcoming holidays that may include large groups of people getting together to eat in the dead of summer! :)

Classic Pasta Salad

2 bags frozen mixed pasta and veggies (I use Bird’s Eye)
2 small zucchini, halved and sliced
1 pint grape tomatoes, washed
1 can olives, drained
1 8oz package of pepperoni, halved or quartered
1 small red onion, halved and vertically sliced or diced
About 6-8 medium mushrooms, sliced
1 16 oz bottle Italian dressing (preferably Bernstein’s, possibly Newman’s, use your own if you need to)

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!

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