Empty My Fridge
Kardea Brown's 5-Star Summer Pasta Salad Delicious Miss Brown
Ingredients
- Pasta · cooked drained2 lb
- Zucchini · diced3 cups
- Black olive · sliced1
- Cherry tomato · halved1 cup
- Italian dressing2 cups
- Salt2 tsp
- Black pepper · ground, cracked1 tsp
- Lemon½ cups
- Red wine vinegar½ cups
- Extra virgin olive oil2 cups
- Parmesan cheese · grated½ cups
- Dijon mustard2 tbsp
- Sugar2 tsp
- Garlic powder1 tsp
- Italian seasoning1 tsp
- Chili flake · crushed flakes½ tsp
Instructions
- Put the cooked, drained pasta, yellow squash, zucchini, sliced black olives and cherry tomatoes in a large bowl.
- Pour the dressing over, season with salt and pepper to taste, and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour, or up to overnight.
- Toss the salad again before serving.
- For the dressing: in a large bowl, whisk the lemon juice and red wine vinegar together.
- While whisking constantly, slowly stream in the olive oil until the mixture is smooth and uniform.
- Add the Parmesan, Dijon mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, and whisk until combined.
- Store the dressing in an airtight container in the fridge for up to 5 days.
Summarized from Food Network's video. Watch it for the details.
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CheeseLemonTomatoParmesan cheesePastaCherry tomatoZucchiniOlive
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