This is a little different than other pasta salads I make but it was very tasty. It was quick and easy to make. I found the recipe in the Food Section of the Deseret News paper. The article was about food for a picnic basket and this would make a great addition to a picnic basket. No ingredients that need to be kept cold to keep from spoiling. I recommend using veggies with more color to give it a nice look. I used what I had on hand so not so much color in my salad.8 ounces rotini or other pasta
1/4 cup vegetable or olive oil
1/4 cup white vinegar
1 1/2 to 2 teaspoons McCormick seasoned pepper blend (or freshly ground pepper)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon basil leaves
1/4 teaspoon dill weed
2 cups bite-size vegetables, such as bell pepper, tomatoes, onion, celery, cucumber, carrots, zucchini or broccoli
Cook pasta as directed on package. Rinse under cold water; drain well.
Mix oil, vinegar and seasonings in small bowl with wire whisk until well blended. Toss pasta and vegetables in large bowl. Add dressing; toss gently. Cover.
Refrigerate until ready to serve. Toss lightly before serving.
Looks good! I might try this tonight, in fact.
ReplyDeleteThanks!
Sometimes you find the best recipes in the newspaper!
ReplyDeleteHey Norah, I made this last night. It was so yummy! As I was making it I hesitated to use 1 1/2 teaspoons salt. I used only 1/2 teaspoon and it was plenty. And I love salt. Did you find that was too much salt? Or is it a typo? Just wondering. Thanks for the awesome recipe.
ReplyDeleteTrish-Glad you liked it! It's not a typo on my part as I just checked in the paper. However I'm pretty sure I did not follow the 1 1/2 teaspoons of salt. I usually salt to taste so I'm guessing at most I did like you 1/2 teaspoon of salt.
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