Jeff's Special Pasta Salad

Shelley Young


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!

pinch tips: How to Chill a Drink in 2 Minutes





5 Min


15 Min


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)


12 oz
bottled italian salad dressing ( i use wishbone)
1 c
mayonnaise (do not substitute)
1/4 c
dijon mustard
1 Tbsp
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

Break the vermicelli in half before boiling. Boil pastas according to package directions (they have different times so prepare accordingly)
Meanwhile mix all dressing ingredients in a very large bowl. Drain pasta and rinse in cold water to stop cooking and chill slightly.
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