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home > recipes > salads and dressings > nature's table pasta salad
from Laurenburg, Germany Natures Table Pasta Salad Hello Dave: The following pasta salad is great on a hot day or as a take-along for a picnic. And it keeps in the frig (I've kept one as long as a week). Best of all, for me that is, is the more veggies you add, the better it tastes. Cheers, Sherie L. Bertrand Mon, 27 Jul 1998 15:08 SLBERTRAND@Compuserve.com Laurenburg, Germany Using Virtual Access 4.02 build 244 (32-bit) on Win95 Nature's Table Pasta Salad Nature's Table Restaurant, Orlando Serving Size : 4 1 each cucumber -- diced 2 each tomatoes -- diced 1 cup broccoli florets 1 cup carrots -- shredded 1/2 cup black olives -- sliced 2 pounds rotini -- tri-colored 1 1/4 cups canola oil 1 teaspoon pepper 3/4 cup red wine vinegar 1 tablespoon dried oregano 1 tablespoon dried basil 1 tablespoon garlic -- granulated 3 tablespoons Spike all purpose seasoning 1/2 cup Romano cheese -- grated 1/4 cup mayonnaise To make dressing, mix canola oil, pepper, red-wine vinegar, oregano, basil, garlic, all purpose seasoning, cheese and mayonnaise in blender container and blend until smooth; set aside. Cook pasta according to package directions. Drain and rinse in cold water. Fold together pasta and vegetables. Fold in dressing. Garnish with additional Romano, if desired.

Nature's Table Pasta Salad


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(posted February 20, 1999)


from Laurenburg,
Germany

Natures Table
Pasta Salad

Hello Dave:

The following
pasta salad is great on a hot day or as a take-along for a picnic. And it keeps in the frig (I've kept one as long as a week). Best of all, for me that is, is the more veggies you add, the better it tastes.

Cheers,

Sherie L. Bertrand Mon, 27 Jul 1998 15:08

SLBERTRAND@Compuserve.com Laurenburg,
Germany
Using Virtual Access 4.02 build 244 (32-bit) on Win95



Nature's Table
Pasta Salad
Nature's Table Restaurant, Orlando
Serving Size : 4

1 each
cucumber -- diced
2 each tomatoes -- diced
1 cup
broccoli florets
1 cup carrots -- shredded
1/2 cup black olives -- sliced
2 pounds
rotini -- tri-colored
1 1/4 cups
canola oil
1 teaspoon pepper
3/4 cup
red wine vinegar
1 tablespoon dried
oregano
1 tablespoon dried
basil
1 tablespoon
garlic -- granulated
3 tablespoons Spike all purpose
seasoning
1/2 cup
Romano
cheese -- grated
1/4 cup
mayonnaise

To make
dressing, mix canola oil, pepper, red-
wine vinegar, oregano, basil, garlic, all purpose seasoning, cheese and mayonnaise in blender container and blend until smooth; set aside.

Cook
pasta according to package directions. Drain and rinse in cold water. Fold together pasta and vegetables. Fold in dressing.

Garnish with additional Romano, if desired.


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