Jeff's Special Pasta Salad
By
Shelley Young
@shellekc
1
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!
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)
- 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)
DRESSING
How to Make Jeff's Special Pasta Salad
- 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 Jeff's Special Pasta Salad
Course/Dish: Pasta Sides
Other Tag: Quick & Easy
