"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pasta Salad Recipe

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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!




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