If using a food processor or blender to mix the salad dressing (recommended), there is no need to mince the garlic and herbs. Cook the pasta according to package directions. Using colorful pasta and vegetables makes for an especially attractive salad. We like to use multicolored rotini or fusilli or rotini and ziti/penne, but any pasta may be used for variety. Mince garlic and herbs, grate the cheese, grind the black pepper and whisk ingredients for dressing together (or process in a blender/food processor until smooth. Remove pasta from the cooking water using a large mesh or straining spoon. Do not discard the water. In a large bowl, pour the dressing over the cooked and drained pasta while still hot. Fresh or frozen, raw or cooked vegetables (or any combination) may be added. Broccoli, carrots, corn, baby corn, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a pasta salad. Blanch the prepared vegetables in the pasta water. This can be done by putting the vegetables in a steamer of a large mesh spoon or sieve and holding it under the steaming hot (not boiling) pasta water for one or two minutes, depending upon the size of the vegetables. Alternately, if you're using mixed frozen vegetables, they may be microwaved. Do not overcook the vegetables -they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the pasta water. Add the vegetables to the pasta salad and mix well. Taste and adjust seasonings. More salt, pepper, herbs and cheese may be added, or a little lemon zest or juice, or even a pinch of granulated garlic. For variations, one cup bite-sized mozzarella, thinly sliced salami, prosciutto, ham, capicola or pepperoni strips can be added the to the salad.
