This past week has made the list for top ten busiest cooking weeks of my life. Good thing I like cooking. I made a couple batches of these, two double batches of this, heart shaped pizza’s with my favorite pizza dough twice, navajo taco’s, Paula Deans Fresh Squeezed Lemon-ade twice, corn chowder….phew! I did try one other new recipe this week that I wanted to share with you. I thought I had a dry packet of Italian Salad dressing mix and I was going to make that and use it for a pasta salad I was making for a Valentines Day Party. Well, after a thorough search of the spice cupboard, there was definitely not a dry mix. So I turned to Google and found this recipe for Homemade Italian Dressing from Allrecipes. I am very happy with it. It has a great flavor and I think I’ll definitely use it again and again.
The one thing I did, and always do even with the dry packet mixes, is a tip I got from my friend Toni. She uses Seasoned Rice Vinegar instead of regular white vinegar. Normally I can take or leave Italian Dressing, but there is something that happens to the flavor when you use that Seasoned Rice Vinegar. I have to stop myself from drinking it plain.
If you’re curious about what else I put in my pasta salad here’s the recipe. It turned out really yummy.
Italian Pasta Salad With Homemade Italian Dressing
1 lb cooked al dente pasta of your choice
1 medium zucchini, cut in quarters and sliced
3 green onions chopped
1 can olives, halved
1/2 yellow or red bell pepper, chopped
1 cup small cauliflower florets
1 cup carrots, small diced
pepperoni slices cut into fourths, I used 40-50 slices
1 batch of Italian Dressing – try using Seasoned Rice Vinegar
2 Tbsp Parmesan Cheese
Cook noodles according to package directions for al dente pasta. Drain pasta and refrigerate or run under cold water until cool. Add all other ingredients and thoroughly mix.
This is a perfect dish to serve in the coming spring months – nice and refreshing!