2 12 oz boxes Tri-Color Rotini pasta (or pasta of choice)
1 Tb and 3/4 cup olive oil
Salt and pepper, to taste
1 small can sliced black olives
8 oz chopped red onion
8 oz chopped celery
8 oz grape tomatoes, rinsed and halved
2 Tb fresh parsley, stems removed and diced
2 Tb fresh basil, stems removed and chopped
Zest and juice of two lemons
2 packets Hidden Valley Homestyle Italian dressing

Bring a large pot of water to boil. Add both boxes pasta.

Cook according to directions. Turn off heat and let sit 5 minutes.

Drain pasta into colander and rinse with cold water. Let sit 5-10 minutes.

Once cooled down, add to large mixing bowl. Drizzle 1 Tb olive oil over pasta and mix well. Add onion, black olives, celery and sliced grape tomatoes. Mix well.

Rinse colander and add basil and parsley.

Remove stems from each and add to pasta, mixing well.

Zest two lemons into small mixing bowl. Cut lemons in half and juice. Remove any seeds and add to zest in bowl. Pour into a shakable jar or caraffe (I used a Ball/Mason jar).

Add both packets of dry dressing mix and 3/4 cup olive oil. Seal jar or caraffe and shake well. Pour over pasta salad mixture and mix well, until blended.

Add salt and pepper to taste and blend.

Let chill in refrigerator one hour, then serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet