This classic Italian Pasta Salad recipe made is made even more delicious with easy homemade Italian dressing!
This week I traveled home to Utah to attended a conference and visit family. Every time I fly into the SLC airport I’m reminded how much love and miss the mountains here. Utah is arguably the most beautiful state! Hopefully I’ll learn more at my conference to make this blog even more useful and efficient for you! And if nothing else, I get to spend a few days extra days with my mom and sister, creating new recipes to share with you all!
I’ve mentioned before how much my family uses our grill during the spring and summer. My kids love these BBQ Chicken Drumsticks and Black Bean Burgers. My husband and I love to grill steaks whenever possible (hear are my tips for grilling the perfect steak). As a side dish we always go for this simple and delicious Italian Pasta Salad and some grilled corn on the cob.
Most people use bottled Italian dressing for their pasta salad but I prefer to make it homemade. Mostly because I don’t always have the bottled kind on hand, but I always have these simple dressing ingredients. Plus, just like everything else, it really tastes better from scratch! 😉
- 1 lb. tri colored rotini pasta, uncooked
- 1 cup broccoli florets, cut into small pieces
- 1 carrot, thinly sliced
- 1 English cucumber, thinly sliced*
- 1 red or orange bell pepper, seeded and chopped
- 1 (6 oz) can black olives, sliced
- 1/2 of a small purple onion, diced
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- Make the salad dressing by combining all ingredients in a mason jar. Secure with a lid and shake well to combine. Taste and adjust seasonings, if needed. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
- Bring a large pot of salted water to boil and add the pasta. Cook until the pasta is al dente, and then add the broccoli florets. Cook for 2 more minutes and then strain into a colander and rinse with cold water. Drain. Set aside.
- In a large bowl combine the sliced carrot, cucumber, bell pepper, olives, onion and tomatoes. Add in the pasta and broccoli and toss to combine. Pour in the 1 cup of the salad dressing and toss to coat. Cover and refrigerate for at least 2-4 hours before serving. Just before serving, add the remaining salad dressing and toss to coat.
I often use sauteed zucchini instead of cucumber.
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