I made this for the Independence Day cookout I attended this weekend with my family. Turns out it’s a hit!
Before I begin explaining how to make this, you should know that it was a happy accident. I don’t buy Italian dressing because it usually has oil, red pepper flakes, sulfur, and sometimes anchovies. If you like all of those things, by all means, skip a few steps here.
If you’re repulsed by those things, here is how I began, by making an Italian spice blend that I smashed in a mortar and pestle.
1/4tsp poultry season
To make the Italian dressing for this dish, mix about 1/8c of the spice mix with:
a heavy squirt of agave or about a teaspoon of fine sugar (agave is better)
a few more dashes of onion and garlic
4 tablespoons white vinegar
2 tablespoons white rice vinegar (or 2T apple cider vinegar)
2 tablespoons balsamic vinegar
Blend well and set aside.
In a large bowl, dice a large cucumber, large tomato, and large green pepper into equal sized pieces. You can also add 2-4 peeled and grated carrots.
Add about 1/3 to 1/2 cup olives.
Boil a bag of Tinyada pasta. They make tri-colored pasta that is great and colorful which would be ideal, but any type except spaghetti would work. Do NOT make the pasta al-dente. Cook it as directed. The reason is because as the pasta sits, it dries out, despite being in dressing. When the pasta is done, rinse it really well with cold water.
In a large bowl, combine it with your dressing and veges. Stir well, and let sit overnight before serving, turning every so often.