Jeff's Special Pasta Salad

Shelley Young

By
@shellekc

My Anatomy instructor, Jeff, brought this delicious pasta salad to a class potluck. Everyone wanted the recipe, so "the story" began. Jeff said that he'd had the dish at a restaurant and convinced the owner to give him the recipe with the promise that he NOT share it. Jeff was a terrific anatomy instructor but a poor secret keeper! Thank goodness he decided to share it. Now I can share it too!


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Comments:

Serves:

15-20+

Prep:

5 Min

Cook:

15 Min

Ingredients

1 lb
vermicelli, uncooked
1/4 lb
pasta shells, uncooked
1/4 lb
rotini pasta, uncooked
1/3 c
romano cheese, grated
1/2 c
green pepper, diced
1/4 c
red onion, diced
1/4 c
fresh tomato, seeded and diced
1/4 c
carrot, thin sliced or diced (optional)
1/4 c
sliced black olives (optional)

DRESSING

12 oz
bottled italian salad dressing ( i use wishbone)
1 c
mayonnaise (do not substitute)
1/4 c
dijon mustard
1 Tbsp
sugar
1/4 c
dried parsley flakes
1 Tbsp
dried basil
1 1/2 tsp
dried oregano
1 1/2 Tbsp
black pepper (use less if freshly ground)
1 1/2 tsp
salt ( i use sea salt)

Directions Step-By-Step

1
Break the vermicelli in half before boiling. Boil pastas according to package directions (they have different times so prepare accordingly)
2
Meanwhile mix all dressing ingredients in a very large bowl. Drain pasta and rinse in cold water to stop cooking and chill slightly.
3
Toss the veggies in the dressing then add pasta and toss everything to coat. Chill and serve.

About this Recipe

Course/Dish: Pasta Sides
Other Tag: Quick & Easy