Hellobee

Today I present to you the perfect recipe for the perfect summer-to-fall food: pasta salad. Ideal for cookouts and potluck, I’ll still be making it when school starts because it’s great for make-ahead packed lunches.

But what I especially love about this version is the homemade Italian dressing. I couldn’t find one that met my criteria for ease, but was surprised to find parmesan cheese often showing up on the ingredient list. I included it in my recipe and adore the briny, zesty flavor it adds. I can’t wait to try it in other applications, like tossed with a leafy green salad.

I included add-ins my kids love – pepperoni, olives, provolone cheese, and raw bell peppers. Feel free to adapt the pasta salad recipe to what your family enjoys eating; for example, I passed on cherry tomatoes but they would also be a great fit here.

The pasta holds up well for days in the fridge, but since the dressing coagulates in the cold, it’s best to let it sit out for 30 minutes or so before eating. This makes it perfect for packing up in a lunchbox.

Pasta Salad with Homemade Dressing

16 ounces bowtie pasta
3 ounces pepperoni, chopped
6 ounces sliced olives
8 ounces provolone, chopped into bite-size pieces
2 bell peppers, stem and seeds removed and roughly chopped
Homemade Italian Dressing, recipe below

Cook the pasta according to the manufacturer’s instructions, until cooked through but still firm (al dente). Drain the water and, once cool enough to handle, toss with the pepperoni, provolone, olives, and peppers in a large bowl. Pour the Italian dressing over the pasta salad and toss to evenly distribute.

Serve at room temperature.

Homemade Italian Dressing

1/2 cup white wine vinegar
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 small garlic clove, finely chopped
1 1/2 teaspoons honey
1 1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil

Add all the ingredients to a food processor or blender and process until mostly smooth.