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  • Recipe: The Perfect Pasta Salad

    1 vote
    Recipe: The Perfect Pasta Salad
    Publisher of Capital Cooking
    by Lauren DeSantis
    876 recipes
    >

    Ingredients

    • 1 lb of bite-sized pasta
    • 1 4 oz package of Feta Cheese
    • Cherry or grape tomatoes
    • 1 14 oz can of artichoke hearts
    • 1 package of turkey pepperoni
    • 1 cucumber (sliced)
    • Zucchini
    • Sun-dried tomatoes
    • Fresh mozzarella
    • Toasted pine nuts
    • Dressing
    • 3/4 cup olive oil
    • 2 teaspoons garlic powder
    • 6 teaspoons oregano
    • 6 teaspoons basil
    • 1-1/2 teaspoons pepper
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons onion powder
    • 1-1/2 teaspoons Dijon-style mustard
    • 1 cup red wine vinegar
    • 1 T honey
    • 2 T feta

    Directions

    Photo by Janelle Rigler

    The heat is here and BBQs are happening. Here's the perfect pasta salad to bring to your next party.

    Cook pasta according to package. Drain and cool. Add some olive oil to the pasta to prevent it from sticking. Chop veggies into bite-sized pieces. Put all ingredients into a large bowl.

    In a mixing bowl, whisk the ingredients together. Slowly whisk in the olive oil. Drizzle over the salad, adding a little more seasoning to taste. (This can be made in advance and stored in the refrigerator for up to 5 days.)

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