Pasta Salad

Salad:
Steam 1 cup of each: broccoli, cauliflower and carrots for five minutes.
Cool and add
1 cup frozen peas
1 cup cheddar cheese cubes
1/2 cup sliced, raw, onion
1 cup sliced mushrooms
1 cup diced tomato

1 cup spiral pasta, cooked and cooled
Sprinkle with Italian seasonings

Dressing:
1 can tomato sauce
1/2 can of tomato paste (6 oz.)
1/3 cup canola oil
1/8 cup Catalina dressing
1 Tablespoon sugar
1/3 cup white vinegar
1/2 tsp. oregano
1 tsp. dry mustard
1/4 cup honey mustard
fresh ground pepper
a sprinkle of garlic powder
Heat*
Place in a blender and mix until creamy and smooth.
This dressing tends to be super thick, so you can add more Catalina or a bit more oil if you need to.
A sprinkling of black pepper adds some color contrast and flavor to this salad.
*This can be hot sauce, hoisin sauce, thai chilli, a sprinkle of cayenne pepper, whatever you have on hand to give it a flavor boost.  Just a bit is all that is required.


Pasta salad, isn't it just the epitome of summer? This one has such a thick dressing, and some spice so it gives this salad some kick. This salad needs to be served cold. I refrigerate the salad and the dressing, but pour dressing over salad just before serving. I would add cheese cubes last, so they don't get soggy.