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!

Rating:
★★★★★ 2 votes
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)

Step-By-Step

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