Recipe courtesy of Robert Irvine

Pasta Salad

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  • Level: Easy
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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Ingredients

Salad:

Dressing:

Directions

  1. Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
  2. For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
  3. Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.

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