"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pasta Salad Recipe

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

Contributor:  
Contributor:  
Marcia Hoffman
Added: Monday, August 13, 2007

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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