For the Salad: 12 oz (340g) tri-color rotini pasta, cooked and cooled 1 cup cherry tomatoes, halved ½ cup black olives, sliced ½ cup green bell pepper, chopped ½ cup red onion, thinly sliced ½ ...

Blend the Dressing. In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and white ...

As we've seen on social media, pasta salad is no longer just a bowl of tri-color fusilli with olives, cold cuts, cheese and bottled Italian dressing.

When I hear the words pasta salad, I don’t typically jump for joy. I’ve had – and made – my fair share of mushy pasta, soaked in astringent Italian dressing and tossed with raw, flavorless ...

Add pasta and cook according to package directions. Drain pasta, then spread on a rimmed baking sheet. While tossing lightly, sprinkle pasta with just enough olive oil to prevent from sticking.

The dressing should be assertive. Set 1/2 cup of the dressing aside. Add the remaining dressing to the pasta and toss to coat. Add the tomatoes, 1/2 cup feta cheese and basil and toss until combined.

One of the reasons restaurant Italian dressing tastes so much better than what you pour from a bottle is the olive oil. The truth about olive oil is that quality really matters. The cheap, refined ...

The dressing should be assertive. Set 1/2 cup of the dressing aside. Add the remaining dressing to the pasta and toss to coat. Add the tomatoes, 1/2 cup feta cheese and basil and toss until combined.

The dressing should be assertive. Set 1/2 cup of the dressing aside. Add the remaining dressing to the pasta and toss to coat. Add the tomatoes, 1/2 cup feta cheese and basil and toss until combined.