DRESSING: In a medium-sized bowl, combine "dressing" ingredients. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.
PASTA: Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt and then pasta. Boil to package directions for "al dente." Drain, rinse under cold water (no longer than 20 seconds), and toss with 2 tablespoons of the prepared Italian dressing. Set aside to fully cool.
ASSEMBLE: Place the cooled pasta in a large bowl. Add the prepared veggies. Stir in the dressing to preference (I add it all!) and toss to combine. Top with fresh basil and Parmesan cheese if desired. Season with salt and pepper if needed.
STORAGE: Pasta Salad is best enjoyed on the day it is made. For advance prep, store components separately and assemble before serving.
Video
Notes
Note 1: Italian dressing: This is the Italian salad dressing mix I recommend. Don't follow package directions to make it; use the directions in this recipe.