Pasta Salad

Pasta Salad

Pasta Salad

 

Pasta Salad

1 pound box spiral pasta, cooked al dente (one minute less than the shortest time listed on box)

small bunch broccoli crowns, cut up and put in with pasta for the last one minute of cooking time

1 red bell pepper, diced

1 green bell pepper, diced

1 small can sliced black olives, drained

1/2 cup or more slivered almonds

1/2 pound cheddar cheese, cubed

1 bottle favorite Ceasar or Italian dressing (I use Girard’s Ceasar)

Once the pasta/broccoli, drain and allow to cool a few minutes.  Add the red and green bell pepper and black olives and a bit of the bottled dressing, and allow to cool further before adding the cheese and almonds and rest of the bottle of dressing (the pasta will absorb a lot of the dressing, so yes, use it all).   Refrigerate before serving.

Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette
 
This is a wonderful, basic, go-to dressing to whip up and use on any salad…. so much better than any store-bought dressing out there!  Very classic in taste, yet so easy to make.  Once you start making your own salad dressing you’ll wonder why you ever bought bottled to begin with!
                                                    
                                                              Lemon Dijon Vinaigrette
 
1/3 cup good-quality balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tsp lemon zest
1 tablespoon Dijon mustard
2 teaspoons chives, minced
salt and pepper, to taste
 
Combine all ingredients in a bowl or cruet  and mix or shake well.  Drizzle over salad and toss lightly.

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