Week 16: Recipe #2--Summer Pasta Salad

Again, another recipe from the Pioneer Woman (she's a lifesaver!).  I love salads in the summertime, so I'm always looking for more good recipes.  At first I didn't want to try this one because it looked like too many ingredients (I'm also lazy during the summer), but I looked more closely at the ingredients and realized that most of them are things that I already have on hand.  I will serve this with a green salad and some yummy bread.

Photo from Pioneer Woman

You'll Need:

For the dressing:

• 1 c. ketchup
• 3/4 c. sugar
• 3/4 c. red wine vinegar
• 1/2 c. onion, grated
• 1 1/2 tsp. paprika
• 1/2 tsp. worcestershire sauce
• 1 1/2 c. salad oil, olive is fine
• 1 pinch each of salt and pepper, or to taste

For the pasta salad:

• 1 box rotini pasta (1 lb. box)
• 1 can (6 oz.) small pitted olives
• 1 whole medium red onion, sliced into half inch strips
• 1 pt. grape tomatoes
• 1 c. carrots, julienned
• 1 pinch each of salt and pepper, to taste
• 3/4 c. feta cheese crumbles

Preparation:

For the dressing:

1. Add the ketchup, sugar vinegar, onion, paprika, and worcestershire sauce into a food processor bowl.  Pulse until blended.  
2. With the processor running, slowly add the oil by trickling it through the chute opening.  Check the seasonings to taste and add salt and/or pepper to taste.  
3. Cover and refrigerate until needed.

For the salad:

1. Cook pasta according to package directions, drain and set aside to cool.  
2. Once pasta is cool, toss it with half the dressing.  Then add all of the veggies and pasta to a large bowl.  Pour the remaining dressing over pasta with salt and pepper; mix well.
3. Refrigerate at least 2 hours.  Sprinkle with feta before serving.

Recipe and link:  http://tastykitchen.com/recipes/salads/summer-pasta-salad-2/