Pasta Salad

• FOR THE DRESSING:
• 12 Tablespoons Olive Oil
• 3/4 cups White Wine Vinegar, Or More As Needed
• 3 Tablespoons Italian Seasoning
• 2 dashes Red Pepper Flakes
• 3 teaspoons Herbes De Provence Seasoning
• 3 Tablespoons Garlic Powder
• 2 teaspoons Tarragon
• 3 Tablespoons Basil
• 3 Tablespoons Oregano
• 1/2 cups Parmesan Cheese, Grated
• FOR THE SALAD:
• 1 pound Mini Farfelle Macaroni Or Your Choice Of Pasta
• 4 ounces, weight Spaghetti, Broken Into Thirds Before Cooking
• 1 pint Grape Tomatoes
• 1 whole Green Zucchini, Sliced Then Quartered
• 4 ounces, weight Shredded Carrots
• 2 stalks Celery, Sliced Then Halved
• 1/2 whole Red Onion, Chopped
• 1 head Broccoli, Small Head, Chopped
• 1 Each Of Red, Yellow And Green Peppers, Cut In Julienne Slices And Then Halved
• 2 whole Scallions With The Green Tops, Sliced
• 1 can (6 Oz. Size) Black Olives
• 1 jar (4 Oz. Size) Green Olives
• 1/4 pounds Each Of Mozzarella, Cheddar And American Cheese Cubes

1. 1. Mix together dressing ingredients. Set aside.
2. 2. Cook pasta in salted boiling water till al dente. Drain in cold water, set aside.
3. 3. Prepare and cut all vegetables, drain olives, and if needed, cube cheeses.
4. 4. In a large bowl, add cold pasta, vegetables and cheeses. Pour dressing over and toss well.
5. 5. Refrigerate at least 6 hours before serving to incorpate all flavors.

dressing, olive oil, white wine vinegar, italian seasoning, red pepper, garlic, tarragon, basil, oregano, parmesan cheese, salad, macaroni, grape tomatoes, green zucchini, carrots, stalks celery, red onion, broccoli, red, scallions, black olives, green olives, ubc

Taken from tastykitchen.com/recipes/salads/pasta-salad-3/ (may not work)