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Pasta Salad - Side Dish Recipe

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This recipe for Pasta Salad - Side Dish, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tsp Dijon mustard
1/2 tsp dried basil leaves
1/2 cup Italian salad dressing
4 cups (8 ounces) shaped pasta, uncooked (use bow ties, rotini, shells, or others)
20 ripe olives, halved (if desired)
16 grape tomatoes, whole
1 medium cucumber, peeled and chopped
1/3 cup grated Parmesan cheese
salt and pepper to taste

Directions:
Directions:
At home:
Mix mustard and basil in a small bowl, then mix in Italian salad dressing until smooth. Set aside.

Cook and drain pasta. Rinse with cold water and drain again.

While pasta is cooking, prepare vegetables. Slice olives in half, wash tomatoes, and peel and chop cucumber (removing seeds from cucumber is recommended). After cucumber is peeled, cut in half the long way, then cut each half in half again down the long way. This will make 4 quarters. The cucumber can easily be deseeded now. Then chop the cucumber into small chunks.

Add pasta to large plastic storage container, then mix in vegetables, and add dressing mixture. Stir well to combine. Top with grated Parmesan cheese.

Refrigerate for at least 1 hour before serving.

In camp:
Serve with lunch or dinner.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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