Easy Pasta Salad features tri-color rotini studded with diced olives and pimentos in a zesty homemade Italian dressing for a versatile summer side dish!
1/2cupextra-virgin olive oil OR neutral vegetable oilsuch as canola or safflower
1/4cupwhite wine vinegar OR red wine vinegar OR a combo of the two
2tablespoonswater
1 to 2teaspoonshoney
1teaspoonfreshly squeezed lemon juice
6tablespoonsfreshly grated ParmesanDIVIDED
3/4teaspoongarlic salt
3/4teaspoondried parsley
3/4teaspoondried basil
1/8teaspoondried oregano
Pinchof red pepper flakes
Freshly ground black pepperto taste
8ouncestri-color garden rotini
1(4-ounce) jar diced pimentos
1/3cupfinely diced green olives
1/3cupfinely diced black olives
Instructions
Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.