Pasta Salad
This recipe is for a large crowd!
It is a great side dish for family cookouts, reunions, and pot-lucks.
This recipe can easily be divided in half for smaller family gatherings or a weeknight meal.
Ingredients
2 pounds penne rigate pasta (You may substitute with bowtie pasta, or whatever type of pasta you like.)
1 cup oil
3/4 cup white vinegar
1/4 cup splenda or sugar
2/3 cup parmesan cheese
2 tablespoons Italian seasoning
1 1/2 tablespoons garlic powder
1/2 tsp salt
1/2 tsp pepper
2 small cans black olives drained
1 1/2 cups grape tomatoes, sliced
1 medium sized cucumber, seeded and diced
2 tablespoons fresh parsley chopped
1 medium red onion diced
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Cook pasta as directed on package and drain off excess liquid.
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For the dressing, combine the oil, herbs and spices, vinegar, splenda, parmesan and whisk until combined well.
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Using a very large bowl, combine pasta, veggies and dressing and toss well. Try not to break up the pasta.
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This should be stored in an airtight container or a ziplock bag inside the refrigerator for a few hours before serving.