I tend to make only one pasta salad, so today I thought I would try creating an italian version. I always use rotelle noodles, and cook slightly al dente. I also used fresh garden cucumbers and tomatoes (it’s that time of year) and I am pretty happy with the result. I didn’t take any pictures today, but trust me. It’s yummy.

Noodles: cook 1 package rotelle noodles according to directions. After straining, run cold water until cooled, stirring to make sure all the noodles quit cooking. I leave them in the strainer while I make the dressing.

Dressing: whisk together in large bowl

1/2 cup veggie oil (I’m out of olive oil, I would have used that instead)

1/2 red wine vinegar

1/4 cup sugar

1 tsp pesto (I use a very nice pesto, or make my own)

2 tsp dijon mustard

1 tsp oregano, rub fine between palms as you put it in-grinds it finer

1/2 tsp dill, rub as you put it in

dash celery seed

Then add:

1 cucumber, diced small

1/4 cup minced green bell pepper (I want to try this with my grill red peppers instead sometime)

1/2 cup tomatoes, small bite size

On tomatoes: I used grape tomatoes and quarterd them, I would dice regular size.

Then add in the noodles and stir to coat well. Sprinkle with 1/4 cup parmesan cheese, stirring often. At this point I have a small cup on the counter that I have been putting sample spoonfuls in to taste test. I found that before the cheese it was a little strong on the vinegar-the cheese actually mellowed it out a little. I had to put it away in the fridge or there would have been nothing left after all my ‘tasting’.

 

For best results chill at least one hour before serving, stirring occaisonally if you can. Dressing will collect in the bottom.Stir and lightly sprinkle with more parmesan before serving and enjoy!