My summer garden is overflowing with fresh vegetables. One of my favorite things to make with the summer surplus is pasta salad. I like using tri color spiral pasta, sliced grape tomatoes, julienned red and yellow gypsy peppers, sliced cucumber, green olives stuffed with pimento, and chopped green onions.
To make the salad I first cooked the pasta until al dente. While the pasta cooked I cut the vegetables and tossed them in a large bowl with olive oil, champagne vinegar, parmesan cheese, salt and pepper. Sometimes I like to add a little dried Italian seasoning.
Once the pasta was cooked I drained it in a metal colander and ran it under cold water from the faucet. I also added about a cup of ice to help stop the pasta from cooking. I used a metal colander to better transfer away the heat.
Once the pasta had cooled I tossed it in a large bowl with olive oil, champagne vinegar, parmesan cheese, salt and pepper. Once the pasta was completely coated I tossed it together with the already dressed vegetables. I dress the vegetables separate from the pasta to be sure every thing is coated evenly.
This pasta salad is usually eaten within a matter of days but it will last in the refrigerator for a little over a week. Be sure to cover it and stir it well before each serving.
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