First For The Salad Dressing, What You Will Need:
2-Cup Size Glass Mason Canning Jar or Container With Lid
Salad Dressing Ingredients:
1/4-Cup Extra Virgin Olive Oil plus 1-Tablespoon
2-Tablespoons White Cooking Wine or White Wine.
2-Tablespoons White Vinegar
1 + 1/2-Tablespoons Lemon Juice
3-Tablespoons Grated Parmesan Cheese
1/4-Teaspoon Granulated Garlic
1/2-Teaspoon Dried Basil
1/2-Teaspoon Dried Parsley
1/2-Teaspoon Dried Oregano
1/4 Teaspoon Salt *I used Pink Himalayan, finely ground*
1/4-Teaspoon Cracked Black Pepper
2-Teaspoons Anchovy Paste
4-Tablespoons Pure Honey
Directions For Salad Dressing:
Combine all of the above ingredients in to a container of your choice, place the lid on tightly and shake until well blended. Put in to the refrigerator to chill.
What You Will Need For The Pasta Salad:
Large 4-5 Quart Pot
Large Serving Bowl
Large Wooden Spoon Or Spoon
1 12-Ounce Bag Veggie Pasta Spirals
1-Tomato Medium, Diced
1 6-Ounce Can Large Black Olives Pitted, Drained and Sliced Lengthwise
1-Medium Sweet Onion Peeled and Sliced
1 6-Ounce Bag Pepperoni Slices
7-Mozzarella Cheese Sticks Cut In To Bite Size Pieces
1-Orange Pepper Seeded and Diced
1-Cup Sweet Peas
Directions For Salad:
In the large pot salt water and cook pasta for 8-10 minutes or until aldente. Drain pasta in a colander over your sink, be careful this is extremely hot! Shake the colander a few times until all of the water is completely drained from the pasta. Put the pasta in to the large bowl and put in to the refrigerator to chill for at least 2-hours. Once chilled, remove the pasta and the salad dressing. Add the above ingredients to the pasta, stirring - tossing gently until all are well combined.
Shake the salad dressing and then add to the pasta mixture, stirring - tossing gently until all combined. Plate and serve. This can be used as a main dish or as a side.