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.


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