Perfect Pasta Salad

Ingredients:

• 3 cups dry Trottole Tricolor Pasta
• 1/2 Tsp Salt for pasta water
• 1/2 Tsp Salt for dressing
• 1 Cup Cucumber - quartered lengthwise then sliced thin
• 1 Cup Zucchini Squash - quartered lengthwise then sliced thin
• 1 Cup Yellow Squash - quartered lengthwise then sliced thin
• 1 Cup Cherry Tomatoes - halved
• 1 Cup  Delizia Almond Stuffed Olives - whole
• 1 Cup  Sicilian Village Marinated Olives - chopped
• 4 TBSP (60ml)  Squizito Garlic Olive Oil
• 4 TBSP (60ml)  Squizito Barrel-Aged Red Wine Vinegar
• 1 1/2 TBSP (22.5ml)  Squizito Champagne Wine Vinegar
• 1 3/4 TBSP (26.25ml)  Squizito Peach Balsamic Vinegar
• 1/2 TSP  Squizito  Tuscany Bread Dipping Seasoning
• 1/2 TSP  Squizito Napa Valley Pepper
• 8 Fresh Basil Leaves - chopped
• 1 Cup Mozzarella Cheese Balls (Optional)

Instructions:

1. In a medium saucepan, bring 1 quart water and 1/2 tsp salt to boil. Add pasta and set timer for 6 minutes. (optional add 1 TBSP olive oil to water)
2. Chop all veggies and add to a large mixing bowl.
3. Drain pasta and rinse with cold water. Add to the large mixing bowl with veggies.
4. In separate bowl, whisk all wet ingredients and remaining seasoning until well blended and pour into the large mixing bowl with the veggies and pasta..
5. Add basil and mozzarella to the large mixing bowl and toss gently with a large spoon. Cover and chill overnight or serve immediately.

Notes:

• If chilling pasta salad overnight, remove from the fridge 30 minutes before serving, toss before serving.
• If serving immediately, toss well before each serving.
• Veggies are optional. These are my favorites during the summer, but you can customize to the season.
• Some other great options are onion, bell pepper, black olives, asparagus, spinach, avocado, and Delizia Pickled Garlic.

Watch Recipe Video