Italian Pasta Salad
Dressing2 oz Red Wine or Balsamic Vinegar
4 oz Olive Oil
1/8 tsp kosher salt
1/8 tsp onion powder
1/8 tsp dried basil
1/4 tsp dried oregano
1 garlic clove, pressed
1 1/2 tsp sugar
In a 1/2 pint mason jar add all of the ingredients. Tighten the lid and shake vigorously. The dressing will separate, shake again immediately before use.
Salad6 oz pasta cooked and drained (I used mini-rotini)
1/2 English Cucumber quartered and sliced
2 small carrots, peeled and chopped
1 cup cherry/grape tomatoes, halved
3 mozzarella string cheese sticks, sliced
1/2 cup turkey mini-pepperoni's
1/2 cup dressing
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
1/2 tsp Italian seasoning
Parmesan Cheese, optional
Cook and drain the pasta. Meanwhile prepare the vegetables and place in a large serving bowl.
Add the cooled pasta, pepperoni, and cheese, mix until combined.
Add 1/2 cup off the prepared dressing, sprinkle with the salt, pepper, and Italian seasoning. Stir with a large spoon to coat the salad with dressing.
Refrigerate at least 30 minutes before serving. Sprinkle with Parmesan cheese if desired.