Salad and Salad Dressing Recipes
Tiffany's Pasta Salad
I don't measure, I just wing it so I will try my best to make it as simple as possible. This isn't mayo based so it can "sit out" without going bad.
Ingredients
Dressing
- Red wine vinegar
- Salt
- Granulated sugar
- Italian seasoning
- Pepper
- 1 clove fresh garlic, minced
- Olive oil
- Salad oil
Salad
- 1 package tri-colored rotini pasta, cooked, rinsed and drained
- 1 large can black olives, pitted, drained
- 1 large can artichoke hearts, drained, cut into bite-size pieces
- 1 large can baby corn, drained, cut into bite-size pieces
- 1 cucumber, peeled and thinly sliced
- 1 red bell pepper, cut into bite-size pieces
- 1 green bell pepper, cut into bite-size pieces
- 1 red onion, thinly sliced, slices cut in half (use to your taste)
Instructions
- Combine all dressing ingredients in bowl. Adjust the sugar to take the quot;bite"
out of the red wine vinegar. The amount of salt, Italian seasoning, and pepper just depends on your taste. Mix well to emulsify and pour over pasta salad.
- Toss cooked, cooled pasta with all of the vegetables and dressing.
- Refrigerate until ready to serve.
Attribution
Posted by Tiffany at Recipe Goldmine June 1, 2001.