For supper club tonight since it’s just so dang hot out, we decided it would be a good month to bring cold salads and appetizers. I made up a pasta salad that I thought would be good and it turned out even better than I expected. If y’all want the recipe, this is how it went (no measurements—just however much of it you like, use that much!):
Italian Roasted Vegetable Pasta Salad
1 box of rotini
squash (I used 1)
zucchini (I used 3)
red bell pepper (I used 2)
yellow onion (I used 1 big one)
crumbled tomato basil herbed feta cheese
1 bottle of Kraft Italian roasted red pepper salad dressing
1 small jar of sundried tomatoes in olive oil
shredded Italian cheese mix (Sargento is good)
1. I boiled the rotini until just past al dente (about 9 minutes) and set it aside.
2. I tossed the sliced vegetables with a little olive oil, salt and garlic powder, spread them on cookie sheets and broiled them in the oven on the top rack until they started turning black on the edges and getting a little bubbly. Not burnt, just roasted. You know. Let the vegetables cool.
3. Drain the sundried tomatoes. In a blender, puree them with just enough of the salad dressing to make it a runny pulp. Like super thick spaghetti sauce.
4. Combine all of this + the shredded cheese + crumbled feta in a big big big bowl and use as much of the remaining red pepper salad dressing as you’d like. I used almost a whole bottle.
I think the feta is the magic ingredient. I can’t get enough of it!
I hope you’ll like it, too. Ben says it’s the best I’ve ever made and it all gotten eaten at supper club, so I reckon you could say it was a hit. Hooray!