Fresh Pasta Salad

Submitted by JessLovesToCook

"I make this all summer long for all the picnics we go to. It makes a lot, but I always get asked for the recipe. Here it is for you. The dressing comes out a little different every time I make it. I like to switch up the herbs (sometimes parsley, fresh or dry, sometimes dill, just depends). Also, for extra kick, you can substitute the garlic for a bit of fresh shallot. Gruyere or havarti are also good cheeses for this salad. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 12-24

ingredients

• 1 (16 ounce) package monterey jack cheese, cut it into cubes
• 1 pint grape tomatoes, wash and cut all tomatoes into halves
• 2 cucumbers, washed and cubed
• 2 small pepperoni, links cut into bite sized pieces
• 1 (16 ounce) box rotini pasta, cook to al dente then run cold water over it and drain well

• Pasta Dressing

• 1⁄4 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1⁄2 teaspoon lime juice
• 1⁄4 cup olive oil
• 2 tablespoons brown sugar
• 1⁄2 teaspoon tarragon
• 1 tablespoon basil
• 1⁄2 teaspoon thyme
• 1 tablespoon minced garlic (or use 1 tsp garlic powder)
• 1 pinch sea salt (to bring out the sweetness)

directions

1. Place all dressing ingredients in a blender or food processor and blend until smooth. Toss in a large mixing bowl with pepperoni, cheese, cucumbers, tomatoes and pasta. Serve immediately or chill for a few hours to really let the dressing sink inches.