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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.





  1. Dressing: Combine all ingredients in bowl. Adjust the sugar to take the "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.
  2. Salad: Toss cooked, cooled pasta with all of the vegetables and dressing.
  3. Refrigerate until ready to serve.

Posted by Tiffany at Recipe Goldmine June 1, 2001.


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