Pasta Salad

by Veronica Eckert

3 boxes pasta                 (such as penne rigate, bow tie, rotini) cook as directed then shock in ice cold water, drain well and drizzle olive oil to pasta

1 tblsp olive oil                (coat the pasta)

3 cups broccoli                (cut into bite size pieces)

1 cup green onion chopped

1 cup sweet bell pepper   (such as red, yellow and orange) stemmed and seeded cut in strips then chop about 1/2" squares

1/2 pound cherry tomatoes (slice in 1/2)

1 ea yellow squash           (chop in about 1" cubes)

1 ea zucchini squash        (chop in about 1" cubes)

1 cup radishes                  (cut in about 1/2" cubes)       

Mix all ingredients (pasta and veggies together

 

Italian Dressing    

3 cup olive oil                   (pour vinegar in medium size bowl and drizzle in oil                                               until it blends (emulsifies together well) add your                                                  Dijon mustard whisking vigorously add all the other                                                ingredients whisking vigorously until it all comes                                                    together. set aside)

2 cup red or white wine vinegar

4 tsp garlic powder

4 tsp dried oregano

tsp dried basil

2 tsp onion powder

tsp crushed red pepper

3 tsp salt

2 tsp pepper

tsp lemon juice

4 tsp dijon mustard

When Italian dressing is made then add all to pasta veggies mix. Put in a designer bowl and serve