Peter's Pasta Salad

Last updated: Monday June 05, 2023

When Theo worked at Cargill Flour Milling, his friend and colleague Peter R. made this salad for a work event. We have modified this great recipe slightly and love it.

Italian Dressing

-

1/3

cup

Red Wine Vinegar

-

3/4

tsp

Dried Turkish Oregano

-

1/2

tsp

Dry Mustard

1

-

tsp

Salt

1

-

pinch

Freshly Ground Black Pepper

-

1/8

cup

Minced Red Onion

1

1/2

tsp

Minced Fresh Garlic

-

3/4

cup

Extra Virgin Olive Oil

-

1/4

cup

Grated Parmesan Cheese

  1. In a blender container, combine the red wine vinegar, oregano, dry mustard, salt, and black pepper. Stir in the onion and garlic.
  2. Blend together while slowly adding the olive oil.
  3. Allow to sit at room temperature for 30 minutes.
  4. Add parmesan cheese and refrigerate.
  5. Allow to come to room temperature prior to serving with salad.

Ingredients

1

-

lb

Cooked and Cooled Penne Pasta

-

1/2

cup

Italian Dressing (See Above)

2

-

cloves

Roasted Garlic

1

-

small

Roasted Sweet Onion - Diced

1

-

-

Roasted Sweet Red Pepper

1

-

-

Roasted Sweet Green Pepper

1

-

cup

Blancehed Brocolli Florettes

-

1/2

cup

Kalamata Olives Sliced

-

1/2

cup

Sun Dried Tomatoes (Hydrated)

-

1/4

cup

Freshly Grated Parmesan Cheese

1

-

tsp

Fresh Italian Parsley (Finely Chopped )

1

-

TBS

Fresh Sweet Basil Leaves (Finely Chopped )

1

-

tsp

Fresh Oregano (Finely Chopped )

 

Instructions

  1. Cook the pasta in boiling water until Al Dente. Rinse to remove excess starch. Cool pasta and set aside.
  2. Boil Sun Dried Tomatoes for two Minutes. Drain and set aside.
  3. When pasta and sun dried tomatoes are cool, mix in all other ingredients including the Italian Dressing.

Notes

Refrigerate for several hours or over-night to allow ingredient flavors to mingle.

 

Nancy Duffey Black revision of Peter R.'s Pasta Salad