1Tbspapple cider vinegar (white vinegar would also work)
2Tbspdried parsley
1/2tspdried dill weed
1/2tsponion powder
1/2tspgarlic powder
1tspsalt
Pasta Salad
Prepared salad dressing(see above)
12ozrotini noodles
5cupschopped fresh cauliflower
5cupschopped fresh broccoli
1poundbacon, cooked and diced
2-3cupsshredded or grated cheddar cheese(I used half white cheddar and half medium cheddar)
Instructions
In a bowl, whisk together all ingredients for pasta salad dressing until thoroughly combined. Store in refrigerator for later use. (I wash/prep my veggies and cook/dice the bacon ahead of time, also storing in the fridge until ready to use).
Generously salt large pot of water, and bring to a boil. Add rotini noodles, and cook for 1 minute longer than instructed on package. This will ensure your noodles don't get too firm once your pasta salad is finished and refrigerated.
Once pasta is cooked, strain and return to pot (removed from heat). Toss noodles with one cup of your prepared salad dressing, reserving the rest of the dressing for later. Allow to cool a bit, before storing noodles in an airtight container in the fridge.
The day you plan on serving the pasta salad, stir all ingredients together with the dressing until evenly distributed. Serve chilled.