Best Pasta Salad

Pasta Salads can be pretty flavorless and sad. The key to a good pasta salad is to eat it right after you make it. The flavors come through the best when it is about room temperature. Once refrigerated, the texture and flavor changes (like all foods) and no one likes cold, congealed oils and gummy pastas. Also, play around with your dressing amount. I like a light dressing so that the flavors of the veggies shine through. If you don't like cilantro you could sub with parsley or a mix of fresh herbs. Of course, these measurements are my personal preference and you should measure everything with your heart.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta, according to package directions, until al dente. Drain and rinse well with cold water until pasta is at room temperature. Set aside, allowing any additional water to drain.

Step 2

While the pasta cooks, chop the vegetables and add to a large mixing bowl. Add the nuts and cheese and mix everything together.

Step 3

Once the pasta is drained and rinsed, add to the mixing bowl and toss all the ingredients together.

Step 4

In a small bowl, mix the oil, vinegar, garlic powder, paprika, mustard powder, and crushed red pepper.

Step 5

Add the prepared dressing to the pasta mix and stir to coat everything thoroughly. You may add more oil or vinegar as desired. Season to taste with salt and pepper. Serve immediately.

Step 6

Note: If using Kalamata olives be aware of the salt content and plan accordingly when seasoning at the end.