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Deli Salad Recipe

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

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c (16 oz) elbows, uncooked
1 1/2 mayo
1 c(8oz) plain togurt
1/4 c cider vinegar
2 T prepared mustard
2 T sugar
1 tsp salt
1/2 tsp ground black pepper
1 1/2 c diced celery
1 1/2 c chopped red or green sweet pepper
1 c coarsely shredded carrot
1/2 c sliced green onion
1/4 c chopped fresh parsley

Directions:
Directions:
Cook pasta according to directions, drain. Rinse with cold water to cool quickly, drain well. Meanwhile is a large bowl. stir together mayo, yogurt, vinegar,mustard, sugar, salt and pepper. Stir in cooled pasta and remaining ingredients. Cover. Refrigerate.

Number Of Servings:
Number Of Servings:
14 (1 cup each)
Personal Notes:
Personal Notes:
This is from the back of a Ronzoni package.

 

 

 

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