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Pasta Salad Recipe

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This recipe for Pasta Salad is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 lb. pasta (elbows, rotini, pene)
1 c. chopped broccoli
1 c. green or red pepper chopped
1 c. chopped asparagus or green beans
1/4 c. pitted black or kalamata olives
1/4 c. cheddar cheese, shreaded
1/2 c. cubed mozzarella cheese

Dressing:
1/4 c. yellow mustard
1/4 cup white vinegar
2 T. mayonnaise
3/4 c. sugar
3/4 c. vegetable or canola oil
Salt and pepper to taste
Directions:
Directions:
Salad:
Blanch broccoli and asparagus(green beans) in boiling salted water, and then immerse in ice water to stop cooking. Cook the pasta until al dente; rinse with cold water and drain. Toss the pasta with chopped vegetables.

Dressing:
Mix first 5 ingredients of dressing, and slowly whisk in oil. Season with salt and pepper to taste.

Toss dressing with pasta and vegetables. Chill until ready to serve.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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