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Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Pruett Campbell
Added: Thursday, June 7, 2007


1 Bag Pasta (Rotini, Bow or Tri Color)
2 Cucumbers or more
1 Red Onion or White
1 Large Green Bell Pepper
1 Can Baby Corn
1 Can Water Chestnuts
1 Cup Sliced Pickled Asparagus
1 Can Sliced Black Olives (Optional)


1 Cup Brown Vinegar
1 Cup Sugar ( can use Splenda, start with 1/2 cup)
1/4 Cup Oil
1/4 Cup Water
1 TBSP Minced Garlic
1 TBSP Parsley
1 to 2 TSP Dry Mustard (the more the hotter)
salt and pepper

Cook pasta according to package. Drain & cool. Add other veggies. Mix dressing in bowl. Pour on salad and toss. Refrigerate and serve cold.

Personal Notes:
Personal Notes:
You can add or omit any vegetables that you want. The secret is the dressing. It's a sweet & hot dressing flavor. In a hurry you can use your choice of vinaigrette dressing.




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