"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pasta Salad Recipe

  Tried it? Rate this Recipe:


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

Kathy Smith
Added: Wednesday, August 27, 2008


Vinegarette dressing
4 tsp. red wine vinegar
1 juice of lemon or lime
1 ½ tsp. Dijon mustard
½ tsp salt
3 cloves crushed garlic
½ cup olive oil
1 pound cooked pasta or tortellini, al dente
Toasted almonds
Briefly cooked frozen peas
Cooked meat
Chopped parsley
Grated Parmesan cheese
Salt and pepper

Whisk together first 6 ingredients to form an emulsion. Mix together chill well. Can use any blanched vegetables—broccoli, carrots, squash, red pepper, olives, pine nuts, Canadian bacon. Clean out the frig.

Personal Notes:
Personal Notes:
Note: Great with left over grilled chicken-not to burned by Greg in Pentwater!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!