This pasta salad has been a staple for every covered dish party and every BBQ and most family gatherings that we have experienced. It’s easy, it’s vegetarian for those who are, it’s inexpensive, its delicious and it makes a lot.
INGREDIENTS:
- Salad dressing:
- 1 Cup corn oil or vegetable oil
- Juice from one large lemon
- 4 Garlic cloves run through a garlic press
- 4 Tbsp tarragon vinegar or vinegar of your choice
- 4 Tbsp dry oregano
- 2 Tsp salt
- 1 Tsp pepper
- 1 Tbsp. sugar
- Salad ingredients:
- 1 Lb. pasta. I prefer bow-tie or fusilli, but you can use whatever pasta you like, even spaghetti broken in shorter pieces. Cook to your tenderness preference.
- 1 2.6 oz. container of McCormick Salad Supreme
- 1 Large cucumber diced (Peel and slice in half lengthwise and scoop out seeds with a spoon. Then cut each half lengthwise in to 4 pieces and dice.)
- 1 Large tomato, diced
- 2 Scallions, including green parts, diced
- 5.5 Oz. sliced black olives
INSTRUCTIONS:
- Start boiling the pasta to your likeness in well salted water. For this salad, I like mine a little past aldente.
- For the salad dressing, place all the ingredients, except for the oil, in a bowl and blend.
- Slowly add the oil whisking at the same time. This emulsifies the dressing.
- In a large bowl, add the salad supreme seasoning, the salad dressing, and all the vegetables. I like to let this marinate while the pasta is cooking.
- When the pasta is done, drain and run cold water until the pasta is at room temperature.
- Add the pasta to the bowl and toss well to make sure all of the pasta is coated well.
- Refrigerate overnight for best taste, tossing the salad from time to time.
- Toss once more before serving.