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Pasta Salad with Creamy Vinaigrette
Servings: 12 - 16 servings
Ingredients
- 1 lb. elbow macaroni
- 1 ½ cups diced carrots
- 1 ½ cups diced yellow squash
- 1 ½ cups diced English cucumber
- 1 ½ cups diced grape tomatoes
- ½ cup Parmesan cheese
- 3 green onions diced
- 3 tablespoons minced fresh parsley
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- 2 tablespoons mayonnaise
- 2 large garlic cloves grated or pressed
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup canola oil
- ¼ cup olive oil
Instructions
- Prepare pasta according to package instructions. (Make sure and add 2 tablespoons salt to the pasta water). Remove pasta to a rimmed baking sheet to cool. Don't discard the cooking water.
- Add carrots and squash to the boiling water and cook for 1 minute. Remove carrots and squash to a large mixing bowl and cool. Add cooled pasta to the mixing bowl.
- Add the cucumber, tomatoes, cheese, green onions, parsley and lemon zest. Stir to combine.
- Refrigerate salad covered with plastic wrap. Prepare Creamy Vinaigrette and refrigerate.
- 15 minutes before serving, pour over Creamy Vinaigrette over the pasta salad and gently stir to combine.
- Prepare Creamy Vinaigrette: Add lemon juice and mayonnaise into a 2-cup measuring cup. With a small whisk, stir in garlic, Italian seasoning, salt, and pepper. Slowly whisk oils into mixture to make an emulsified vinaigrette.