Pasta salads are fantastic in my opinion. They are versatile, you can be creative with using ingredients you love, and they are perfect for picnics, parties, potluck dinners, or just to have at home. I developed my love for creating pasta salads years ago and this recipe is one I make often. It is a great way to use vegetables you have on hand and each time you make it, it’s a little different!

One thing I always struggled with was the dressing. I had a hard time finding a recipe I liked, and I have never cared for store bought varieties. This dressing is perfect and exactly what I was looking for to complement the pasta salad.

This recipe is my family’s favorite, and it makes a large quantity which is perfect for if you are serving a group or just want to have leftovers!


For the Salad Dressing
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Parmesan cheese
2 tsp. dried oregano
2 cloves garlic – finely minced
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. salt or more to taste

For the Pasta Salad
1 lb. thin spaghetti broken into thirds
2 medium zucchini – diced
1 pint of grape tomatoes – halved
1 large English cucumber – diced
1 medium green bell pepper – diced
1 medium red bell pepper – diced
1 red onion – diced
1 (6.5 ounce) can sliced black olives drained (optional)

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