Cold Pasta salad that can be a side dish or a main meal.
3½ lbs cavatelli, shells or other small shaped pasta
½ head fresh garlic minced
1¾ cups olive oil
¾ cup lemon juice (frozen is good)
1 cup red wine vinegar
1 TBLSP freshly ground black pepper
½ TBLSP salt
1 tsp sugar
½ TBLSP dry mustard
½ LB package frozen Italian Style Vegetables, unseasoned, thawed and drained
1 bunch fresh parsley, minced
4 Green Peppers, sliced thin
4 Red Peppers, sliced thin
handful of chopped chives or scallions
Cook the pasta in batches in a large pot of salted water.
In a blender or food processor, combine garlic, olive oil, vinegar, lemon juice, black pepper, salt, sugar, and dry mustard. Place dressing in a large bowl or pot.
As each batch of pasta is cooked, drain, and while still hot, stir into dressing.
Add vegetables, parsley, green and red peppers,and chives or scallions. Stir thoroughly.
Store in refrigerator for 4 hours or longer to allow flavors to mix.
Just before serving, check seasonings and adjust to taste.
PREP TIME: 20 min
TOTAL TIME: 4 hr
This recipe can easily be doubled or tripled. Cook the pasta in batches to ensure even cooking and so pasta does not stick together. Store in the fridge in large plastic bags.(leave in bags if bringing to a picnic or party.)Serve in a large bowl.
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