|Nature's Table Pasta Salad
from Laurenburg, Germany
Natures Table Pasta Salad
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.
Sherie L. Bertrand Mon, 27 Jul 1998 15:08
SLBERTRAND@Compuserve.com Laurenburg, Germany
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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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