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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 14 2013

Grad Party - Make Ahead Italian Dressing Pasta Salad

    2 packages (12 ounces each) tricolor spiral pasta
    2 packages (16 ounces each) frozen California-blend vegetables, thawed
    2 pints grape tomatoes
    1 large zucchini, halved and thinly sliced
    1 large yellow summer squash, quartered and thinly sliced
    1 large red onion, finely chopped
    1 block (8 ounces) cheddar cheese, cubed
    1 block (8 ounces) Monterey Jack cheese, cubed
    2 packages (4 ounces each) crumbled tomato and basil feta cheese
    1 bottle (16 ounces) Olive Garden Signature Italian Dressing
    3 tablespoons minced fresh parsley
    1 tablespoon minced fresh basil
    1 teaspoon Italian seasoning
    1 teaspoon seasoned salt
    1/2 teaspoon pepper
    1 can (3.8 ounces) sliced ripe olives, drained
    Grated Romano cheese, optional

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
    
In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.

Toss before serving. Serve with Romano cheese if desired. Yield: 36 servings.