Pasta Salad with Italian Dressing

I whipped up this pasta salad for a cookout this weekend with some family and friends to go along with burgers, etc. It came out great. Pasta salad is so easy - just add pasta, your favorite veggies, some cheese and homemade dressing - done!

Ingredients
• 3 heads of broccoli (I buy the pre-wrapped packages- there are usually 3 heads in each)
• 1 pint cherry or grape tomatoes, halved
• 4 radishes, thinly sliced
• 1 small red bell pepper, chopped into 1/2" pieces
• 1 block feta cheese
• 12 oz tri color spiral pasta
• salt & pepper

Directions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. During the last 3 minutes of cook time add the 3 heads of broccoli (left whole) and boil. Drain the pasta/broccoli in a colander and then submerse the broccoli in ice water to stop the cooking process. Rinse the cooked pasta with cold water and pour into a large bowl, set aside.
2. Drain the broccoli and pat dry. Chop the broccoli into bite size florets and add to the bowl with the pasta.
3. Using a fork, break apart the feta into big chunks, then add to the bowl. Next, add the tomatoes, radishes, bell pepper to the bowl as well and mix together. Cover and put in fridge.

At this point you can either leave the pasta salad dry and add some dressing to each serving as you go, add 1/2 cup of the dressing to the pasta salad to just coat the ingredients. The pasta will absorb the dressing the longer it sits so you may have to dress it again right before serving.

There are so many great variations to pasta salad - I love adding black olives and artichoke hearts to the ones I usually make as well. There really aren't any limits!

Homemade Italian Dressing

I found this recipe in a booklet of homemade dressing recipes that came with my Food Network mag... I doubled the ingredients list so I had extra to use for salads and to add to the pasta salad, if needed.

Ingredients
• 4 tbsp minced red onion
• 1 garlic clove, sliced

• 4 tbsp fresh parsley

• 2 tsp dried oregano

• 1 tsp kosher salt

• 4 tbsp red wine vinegar

• 1 cup olive oil

directions
1. Soak the red onion in cold water for 15 minutes or so - this will mellow its flavor. Drain.
2. Pile the garlic, parsley, oregano and salt on a cutting board, chop and then using the backside of your knife mash the ingredients together until they are almost a paste. Put into a large mason jar.
3. Add the onions, vinegar and oil to the jar as well. Make sure the lid is sealed tight and start shaking until the ingredients are emulsified and blended together. Be sure to give the jar a good shake each time you are going to use the dressing.

This should last about 2 weeks in the fridge.

Note: When you store dressings made with olive oil in the fridge they will solidify. Don't panic! Just let it sit out for a few minutes and it will liquefy again. 

Enjoy!