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.
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.
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.
Confetti Pasta Salad
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