I was given the recipe for this delicious pasta salad from my sister-in-law Denise. She had me make it for Jay's graduation luncheon when he graduated from BYU in 1998.
I love every bit of this flavorful salad. I love the dressing-it is the perfect mix-and I love how it sticks to the pasta and the cheese, and the olives.
I made this earlier today, took the pictures and was going to post, and write about how every member of my family will eat it. That they like to take it in their lunch. (one of the main reasons I made this today, so that there would be leftovers for everyones lunch tomorrow.)
Fast forward to dinner tonight. One disliked it so much that they cried. Everyone else feigned death upon seeing this one member react so opposingly to this salad. Even Tucker joined in the mockery. If I had my camera at the dinner table I would have taken a photo!
So I can say, most of the family members love this. One of the other members even has it ready to take to lunch tomorrow! But I am the main one. And since I cook the meals around here, we will keep having it!
This makes a lot!! I always forget how much it makes. It is a great salad to take somewhere.
In fact if you work with Jay he has extras at lunch!
1 pound 3 color pasta spirals
2/3 cup vegetable oil
1/4 cup fresh lemon juice
2 1/2 Tablespoon red wine vinegar
1 1/2 teaspoon salt
1 teaspoon dried oregano
3 cups broccoli florets teamed and cooled
12 ounce pepperoni slices, cut into quarters
5 ounce string cheese, sliced
1 large green pepper, chopped
1 medium red bell pepper, chopped
1 small red onion chopped in to 1/2 rings
1/2 cup black olives sliced
1/4 cup Parmesan cheese, rough chunked
1/8 cup Romano cheese, shredded
Cook pasta in plenty of boiling, salted water until al dente, or firm to the bite, about 10 minutes. Drain, rinse with cool water. Set aside.
Whisk oil, lemon juice, vinegar, salt, oregano and black pepper together, set aside.
In a large bowl combine, cooked pasta, broccoli, pepperoni, cheeses, bell peppers, red onion, and olive. Add dressing toss to blend. Taste and add more salt, pepper or lemon juice if needed. Serve at room temperature or refrigerate and serve chilled.