Joei's Pasta Salad

Hot, summer days come with their own special fare. Many Americans spend these lazy, dog days grilling stacks of hamburgers, hot dogs or even steak, if they feel like splurging. Tables are laden with large tubs of juicy watermelon slices, piles of sweet corn-on-the-cob and various condiments. Anything cold, easy, or grilled makes the menu to ease the pain of cooking in the sweltering heat. Often a flag cake or other sweet treat graces the end of the table, a promise of something heavenly to top off already-bulging stomachs.

Inevitably, someone always brings a pasta salad. And why not? It's the perfect picnic dish. It's made ahead, it's cool temperature makes the summer heat a little more bearable, and almost everyone likes it.

I love my pasta salad recipe. My good friend Joei shared her version with me. She's a fabulous cook and one of the many, amazing contributions that she's made to my life is this pasta salad. It's one of those dishes that I could eat and eat and eat, until I am way beyond full. I have to stop myself from taking that second.....or third.....or, dare I say, fourth helping.

Garlic pepper and parmesan are the secrets to this side dish. A tasteful amount of the spice and generous amounts of the cheese take it from ho-hum to noteworthy. Your guests will take copious helpings and might even sneak a few more when they think you aren't looking!

Joei's Pasta Salad

Serves 6

1 lb. tri-color rotini pasta (you can also add some farfalle or campanelle for variety, for instance, 8 oz. rotini + 8 oz. campanelle)

1 - 2 carrots, sliced into thin pennies

1 cup broccoli florets, cut up small 

2 - 3 T. onion, minced very fine 

1/3 cup cheddar, cubed small

1/2 cup fresh, grated parmesan (be generous!)

1 prepared package of Good Seasons Italian Salad Dressing

8 - 10 fresh basil leaves, minced (or a few shakes of dried basil)

A few shakes of Garlic Pepper, to taste

Salt, to taste

**Disclaimer: This recipe is very fluid for me. I basically do everything to taste...I use a head of broccoli, add an extra carrot if it needs it, grate parmesan until it tastes right, etc. Taste, taste, taste while preparing and don't be afraid to deviate a little from my amounts! (Be careful with the garlic pepper and salt....you can't go back if you add too much!)

Cook pasta according to package directions in salted water, about 1 - 2 T. for a big pot of water. 

If you don't use enough salt, your pasta salad will taste bland.

You want the pasta to be al dente, just a little chew. 

It will soak up some dressing, so it's important to not overcook. 

Drain and rinse pasta in cold water (or it will continue to cook). Set aside.

While pasta is cooking, cut up broccoli and carrots. 

Try to cut carrots as uniformly as you can, about 1/8 inch thick.

(A mandolin may be helpful!) 

Cut broccoli into small, bite-size florets.

Blanch veggies in salted (about 1 tsp. for a medium saucepan) boiling water for 3 - 4 minutes. 

You want the veggies just softened, but not cooked all the way.

Drain and rinse veggies in cold water. Set aside.

Mince onion very finely. It should disappear into the pasta salad. 

Mix up the dressing according to package directions.

Toss broccoli, carrots, onions, dressing and pasta together until pasta is well coated.

Refrigerate until cool. 

Cut cheddar cheese into small cubes.

Toss cheddar and shredded parmesan into pasta salad. 

I am quite liberal with the parmesan. 

Taste as you go and add more if you want.

Mix in minced basil leaves (or a few shakes of dried) and garlic pepper to taste. 

Sometimes, if I feel like it's lacking in flavor, I sprinkle in a little salt. 

Keep refrigerated. Recipe may be doubled.

If your pasta salad tastes bland you probably need to add either more parmesan or some salt. The salt will bring out the other flavors in the salad without making it taste salty (unless you add too much!)