Name: Summer Pasta Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 to 10 servings
Ingredients: 2 pounds rainbow spiral pasta, cooked al dente and drained; 1 1/2 cups diced yellow squash; 1 1/2 cups diced zucchini; One 6-ounce can black olives, sliced; 1 cup cherry tomatoes, halved; 2 cups Kardea’s Homemade Italian Dressing, recipe follows; Kosher salt and freshly ground black pepper; 1/2 cup lemon juice (from about 2 lemons); 1/2 cup red wine vinegar; 2 cups extra-virgin olive oil; 1/2 cup grated Parmesan; 2 tablespoons Dijon mustard; 2 teaspoons kosher salt; 2 teaspoons granulated sugar; 1 teaspoon freshly cracked black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes

Directions

To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.

Homemade Italian Dressing:

Yield: 3 1/2 cups

To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days.