Tea in a May Basket: Garden Pasta Salad

This Pasta Salad is simple to make but for an even quicker version, use a bottle of your favorite off-the-shelf salad dressing. There are so many delicious brands and flavors out there. I recommend an oil and vinegar base though. Since the May Basket will be holding a mayonnaise Shrimp Roll, two creamy dressings at one meal would be a bit much.

1 pound package tri-color pasta, cooked and cooled
2 cloves garlic, finely minced
1 cup pitted black olives, sliced
1 medium red onion, chopped
1 red bell peppers, chopped
1 pint grape tomatoes, halved
¼ cup flat leaf parsley, minced
Sherry Vinaigrette, recipe below

Combine all ingredients; toss with the Sherry Vinaigrette. No need to use the entire vinaigrette recipe; just use enough to lightly coat the salad ingredients. Refrigerate for at least 2 hours to blend flavors. Check how much dressing has been absorbed by the salad and add more before serving if necessary.

Sherry Vinaigrette
2 1/3 cups olive oil
2/3 cup sherry vinegar
¼ cup Dijon mustard
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper

Whisk together until well blended. This makes about 3 ¼ cups. Refrigerate any leftover dressing for up to a week.