Pasta Salad

Brought to you by Sarah at lifeshouldcostless.com


Step 1: 


Choose Your Pasta

Cook it to your desired softness

Rinse, so the noodles don't stick together, and drain

Cover and  Chill the pasta


I use between 6-8 Cups (uncooked measurement) of Whole Wheat Rotelle Noodles or a full package of Whole Wheat Penne Pasta. I put the noodles in the large bowl that I'm going to be using for the whole salad.


Step 2:


The Dressing Mixture. In A Pint Jar, add the following:


2/3 C Extra Virgin Olive Oil

1/3 C Vinegar of Choice (my favorite is White Wine, my husbands is balsamic)

1/3 C Grated Parmesan Cheese

2 T Italian Seasoning

1/2  to 1 C Chopped Green Onion or Dried Minced Onion


Put a lid on your jar, shake until the ingredients have mixed thoroughly, and refrigerate. I sometimes make the dressing mixture two days in advance so it gives the flavors plenty of time to blend...though you can do it right before you serve it. If you use Green Onion, you can add it in step 3, but I prefer to in step 2.


Step 3:


Choose your Mixins:


1 lb Mozzarella, Cubed

1 Can of Black Olives, Sliced

1 to 2 Cups Cherry Tomatoes or Sun dried Tomatoes 

1 lb Pre-Cooked Turkey Sausage or Pepperoni, Cut to your desired size.


This is just my preference for the ingredients
, but you can do it however you want. Maybe just use my amounts as a guide. I had to use dried tomatoes this time because they were getting soft, I didn't want them to go to waste so I dried them in the oven.


Once you've completed all the steps you just add them all in a large mixing bowl, mix well and serve. Make sure to shake your dressing mixture right before you add it. Cover and refrigerate. I'm not sure how long it will be good in the fridge, it's never lasted longer than two days at my house.