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Colorful Pasta Salad Recipe

This pasta salad recipe is versatile and always welcome.  Can be served warm, chilled or at room temperature.  

Helpful Hints

~For a heartier dish, add canned albacore tuna, cooked small shrimp or other veggies such as corn, green beans or peas 

Make Ahead Checklist

c Up to 2 days in advance, prepare salad dressing, omitting cheese.  Add cheese when salad is tossed  

c Entire salad can be made one day in advance without dressing. Keep covered in the refrigerator. Served chilled or at room temperature. Dress salad just before serving. 

Colorful Pasta Salad Recipe

Serves 6-8

1 7 ounce jar sun-dried tomatoes in olive oil, drained and chopped

1 pound tricolor rotini or fusilli, or other short, colored pasta

2 cups bell pepper, mixed red, yellow and green, chopped 

1/4 cup fresh basil, chopped

1/2 cup red onion, chopped

Dressing

1/3 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 cup parmesan cheese

2 teaspoons mince garlic

1 tablespoon Worcestershire sauce

1 tablespoon sugar

Dash hot pepper sauce

Fresh basil leaves, torn into pieces

Cook pasta according to package directions.  Combine the dressing ingredients in a bowl.  Add the oil from the sun-dried tomatoes if using and whisk thoroughly.

Drain the cooked pasta and rinse it under warm water and drain again.  In a large bowl, toss the pasta with the bell peppers, red onions, tomatoes and basil.  

Pour the dressing over the salad and toss well.   Garnish with additional basil and serve.