Fresh & Zesty Pasta Salad with Homemade Dressing
What You'll Need
- 1 pound dried rotini pasta (or pasta of choice)
- 1 cup cherry tomatoes, halved
- 1/3 cup green onions, sliced
- 1/2 large cucumber, sliced
- 1/4 cup pepperoncini peppers, chopped
- 1/2 cup dill pickles, chopped (or olives of choice)
- 2 tablespoons Pam's Preps All Purpose Seasoning
- 1 cup shaved parmesan cheese
- 1 cup grated parmesan cheese
- 1/3 cup each dried thyme, dill, and parsley
For the Pasta Salad Dressing:
- 1/3 cup white wine vinegar
- 2–3 tablespoons liquid from pepperoncini peppers
- Maple syrup or honey, to taste
- 1/2 cup extra virgin olive oil
How to Make It
1. Make the Dressing:
- In a large measuring cup, combine vinegar, 1 tablespoon Pam’s Prep All Purpose Seasoning, maple syrup, pepperoncini liquid, and olive oil.
- Whisk to combine and refrigerate while you prepare the pasta and other ingredients.
2. Cook the Pasta:
- Bring a large pot of water to a boil.
- Cook pasta according to package directions until al dente (firm to the bite).
- Drain and rinse with cool water. Set aside.
3. Assemble the Salad:
- In a large bowl, combine green onions, cherry tomatoes, cucumber, pickles, pepperoncini, 1 tablespoon Pam’s Prep All Purpose Seasoning, shaved and grated parmesan, and dried herbs (thyme, dill, parsley).
- Add the cooked pasta and mix well, making sure to incorporate everything from the bottom of the bowl.
4. Add the Dressing:
- Pour the dressing over the salad a little at a time, tossing gently between additions.
- Use just enough to coat avoid overdressing.
- Refrigerate for at least 30 minutes before serving.
Final Touch
- Serve chilled and enjoy this bright, tangy pasta salad as a side or main dish!
Note: Be careful not to overcook your pasta it should still have a slight bite when done for the best texture in the salad.