Just before serving, toss with remaining ¼ cup Parmesan cheese. Pour dressing over pasta salad and toss to coat. Cook pasta in a large pot of salted water until al dente. For the dressing, in a medium glass jar, combine olive oil, vegetable oil, ¼ cup Parmesan cheese, lemon juice, red and white wine vinegars, Italian seasoning, salt and sugar.Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta toss to combine.
Use the mixture to dress small pasta shells, peas, imitation crab or tuna and a bit of fresh dill. Open the lid, and stir well to incorporate any. Strain pasta and run it under cold water to stop the cooking process you dont want it to be mushy. When I prepare a pasta salad I prfer to keep it simple, usually I use some small tomatoes (mainly ciliegini or pachino), some basil, a clove of garlic salt. Take a page out of grandma’s recipe book by mixing 1 cup of mayonnaise with about 3 tablespoons of milk or water, 2 tablespoons of red wine vinegar, 1 tablespoon of sugar, teaspoon of garlic powder and a dash of salt and pepper. Let the pressure release naturally for 5 minutes before manually releasing any remaining pressure. Cook on High pressure for the amount of time you calculated in the previous step. In a large salad bowl, combine pasta, cherry tomatoes, red and yellow peppers and cucumber. Add the pasta, water, and salt to the pressure cooker insert.Cook the pasta according to package directions, just until tender.Purée until smooth, then add the mayonnaise. ¼ cup freshly grated Parmesan cheese, to toss before serving In the bowl of a food processor fitted with a steel blade, combine the pesto, lemon juice, and 1/2 cup of the peas.1 cup English cucumber, seeded and chopped.
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