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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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I make this all summer long for all the picnics we go to. It makes a lot, but I always get asked for the recipe. Here it is for you. The dressing comes out a little different every time I make it. I like to switch up the herbs (sometimes parsley, fresh or dry, sometimes dill, just depends). Also, for extra kick, you can substitute the garlic for a bit of fresh shallot. Gruyere or havarti are also good cheeses for this salad. Enjoy! Ingredients:
monterey jack cheese, cut it into cubes |
1 pint grape tomatoes, wash and cut all tomatoes into halves |
2 cucumbers, washed and cubed |
1 (16 ounce) box rotini pasta, cook to al dente then run cold water over it and drain well |
1/4 cup red wine vinegar |
1 tablespoon balsamic vinegar |
1/2 teaspoon lime juice |
1/4 cup olive oil |
2 tablespoons brown sugar |
1/2 teaspoon tarragon |
1 tablespoon basil |
1/2 teaspoon thyme |
1 tablespoon minced garlic (or use 1 tsp garlic powder) |
1 pinch sea salt (to bring out the sweetness) |
Directions:
1. Place all dressing ingredients in a blender or food processor and blend until smooth. Toss in a large mixing bowl with pepperoni, cheese, cucumbers, tomatoes and pasta. Serve immediately or chill for a few hours to really let the dressing sink inches.
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