Mix salad dressing, sugar and several grinds of pepper in a large serving bowl. Add remaining ingredients and toss to coat. Chill for an hour to allow flavors to blend. Serves 6-8. — Valerie Phillips

Picnic checklist

Napkins

Plates

Cups

Salt and pepper shakers

Garbage bag

Knife for slicing, cutting

Eating utensils

Serving utensils

Can opener

Bottle opener

Paper towels

Condiments

Insect repellent

Fun stuff: Frisbee, balls, games, etc.

Pasta salad vinaigrette

Prep time: 15 minutes

Cook time: 15 minutes

8 ounces rotini or other pasta

1/4 cup vegetable or olive oil

1/4 cup white vinegar

1 1/2 to 2 teaspoons McCormick seasoned pepper blend (or freshly ground pepper)

1 1/2 teaspoons garlic powder

1 1/2 teaspoons salt

1 teaspoon Italian seasoning

1 teaspoon sugar

1/2 teaspoon onion powder

1/4 teaspoon basil leaves

1/4 teaspoon dill weed

2 cups bite-size vegetables, such as bell pepper, tomatoes, onion, celery, cucumber, carrots, zucchini or broccoli

Cook pasta as directed on package. Rinse under cold water; drain well.

Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover.

Refrigerate until ready to serve. Toss lightly before serving.

Makes 6 (3/4-cup) servings.

— McCormick & Co.

E-mail: vphillips@desnews.com