This is one of my favorite pasta salad recipes, I’ve been making it for years. It is not really even a recipe, it is another no recipe, recipe!
It just takes one pound of any shaped pasta, (I like using whole wheat pasta for extra fiber), 3-4 cups of chopped fresh veggies of your choice (I use carrots, broccoli, cucumber, red pepper and sometimes peas.) The dressing is your favorite Italian dressing about 1/2 bottle or to taste. The secret key ingredient is red wine vinegar. I sprinkle on about 1/4 cup or to taste. That is it!
I took it to our family 4th of July potluck and came home with only one little scoop left, which I had for lunch the next day. The flavors are even better the next day.
I like having this in the refrigerator during the summer to eat as a quick and refreshing lunch. The more veggies the better. I have been trying to have more veggies in it than pasta when I make it for myself at home. Gotta get those plant foods in!
Go-To Italian Pasta Salad Recipe
1 lb pasta, drained
3-4 cups chopped fresh veggies (I use carrots, broccoli, cucumber, red pepper and sometimes peas.)
1/2-1 bottle of Italian dressing (I used Paul Newman’s)
1/4 cup red wine vinegar
Optional: shredded parm cheese
Toss all together and refrigerate until serving. Can be made a day ahead.
