This veggie-packed pasta salad tastes great the minute it's made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.
Just click on the Lemon Vinaigrette Dressing in the recipe and it takes you to the recipe for the dressing.
I just made this and tweaked it a little, by adding some chopped celery, fresh Parmesan, and some rosemary. Everyone loved it! Next time, I might add some chicken, ham or the shrimp to make it more of a dinner salad.
We made this for a picnic that sat out all day in the shade and still tasted great. I added chicken and instead of the recommended dressing I used Good Seasons salad dressing made with balsamic vinegar.
Needing a main dish salad for company, I made this and added shrimp that I had marinated in some of the vinaigrette dressing for about 20 minutes. Another reviewer asked about the recipe for lemon vinaigrette dressing - I used 10 Tblsp. olive oil, 3 Tblsp. red wine vinegar, 3 Tblsp. fresh lemon juice, with a dash of garlic powder, salt & pepper. I served the salad in lettuce-leaf lined parmesan baskets (recipe was found here as part of an article called Favorite Finger Sandwiches for a Luncheon). It made a very nice presentation and could all be prepared ahead of time. As an aside, the leftover salad kept well in the refrigerator.
Sounds great, but where is the Fresh Lemon Vinaigrette recipe?
I have made this several times and it always tastes so refreshing! Whether serving to guests in my home or taking it to someone else's, it is always a hit. The flavors and textures are spot on. I don't change a thing.
