I have been making this salad for as long as I can remember, and I have been eating it even longer. This pasta salad was my only request during the summertime, and eventually, my mom gave up and just taught me how to make it. I make it for every bbq I go to, every party I go to, and sometimes I just make myself a big batch and stick it in the fridge to take to work for lunch.
Ingredients:
Rainbow Pasta
1 Zucchini, ribboned using a speed peeler
1 red onion, chopped
1 yellow or orange pepper, chopped
cherry tomatoes, halved
provolone cheese, grated
Garlic, minced
1 tablespoon Italian Seasoning (I used epicure Italian seasoning)
Baslamic Vinegar
Extra Virgin Olive Oil
salt and pepper for seasoning
Method:
Prepare the pasta, once it is cooked, drain, and put into a bowl and drizzle with olive oil, Place in the fridge to cool. While the pasta is cooling, prepare your veggies and cheese. to make the dressing, in a bowl add the garlic, italian seasoning and the baslamic and oliveoil. For the vinegar and olive oil, I use a 1 tablespoon of vinegar to 2 tablespoons of olive oil ratio. Mix it all together. Once the pasta is cooled, add all the ingredients to the bowl, toss it all together, add the dressing and serve and enjoy!
