"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
This recipe for Rotini Salad, by Carla Rutherford, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag tri-color rotini, cooked according to package directions Raw Vegetables of your choice (cauliflower, broccoli, olives, cherry tomatoes, onions, peppers, carrots, mushrooms) 1/2 cup bottled Italian dressing (or more to taste)
Cook Rotini according to package directions. Add chopped veggies Toss with salad dressing. Chill and serve.
Mine is never the same and it's better if it sits in the dressing for a while. Toss before serving.
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