Italian Pasta Salad

Italian Pasta Salad

In honor of the Memphis Italian Fest

2 (1 pound) boxes garden rotini pasta
½ red onion, chopped
1 large zucchini, chopped
1 to 2 yellow squash, chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 pint cherry or grape tomatoes, halved
1/3 cup sliced black olives
½ to 1 cup grated Parmesan cheese

Dressing:
1 cup canola oil (or a blended olive oil)
½ cup white wine vinegar
Juice of 1 lemon
½ teaspoon garlic salt
¼ - ½ teaspoon cracked black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoon sugar

Cook pasta until it is almost al dente; drain and place in a large bowl. Add chopped veggies while pasta is still hot. Add dressing to coat veggies and pasta. Add Parmesan cheese and mix well. Chill pasta for several hours before serving. Toss pasta before serving.

Note: You may need to add a little bit of olive oil to the pasta salad after it chills.
Makes 12 to 14 servings