Summer Pasta Salad

We recently catered a graduation party in Sterling Heights and the guests raved about our pasta salad. It's a wonderful summertime dish that is perfect for a nice dinner just by itself. Michigan's vegetable crop is just about in full bloom, so let your imagination run wild. The secret is in the dressing. You'll need:

1 lb.                 fettucine noodles, cooked
8 cups                fresh veggies (your choice)
2 cups                fresh grated parmesan cheese
1 cup                 salad oil
1 1/2 cups            balsamic vinegar
1 tsp                 ground white pepper
1 TB                  oregano
1 TB                  basil
dash                  salt
1 TB                  chopped fresh garlic

Gently toss the pasta, cheese and veggies, then whisk together the remaining ingredients and pour over your salad and toss. Let this set at least 2 hours in a refrigerator. Retoss just prior to serving.

When you choose your vegetables, make sure you have a variety of color to make it pleasing to the eye. I would recommend tomatoes, onions, red, green and yellow peppers, cucumbers, broccoli, cauliflower, oilves, celery, etc. Europeans who've resided in our hotel are constantly amazed at the array of wonderful foods at our Michigan roadside produce stands. Take advantage of them! And as always, a creative cook is a good cook.