"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rainbow Pasta Salad Recipe

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

Contributor:  
Contributor:  
Tina Hansen
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1package(16 oz.) tricolor spiral pasta
2c. broccoli florets
1c. chopped carrots
1/2c. chopped tomato
1/2c. chopped cucumber
1/4c. chopped onion
1 can(15-1/4 oz.) whole kernel corn,drained
1 jar (6-1/2 oz.)marinated artichoke hearts,drained and halved
1 bottle (8 oz.)Italian salad dressing
* I add at times slices or chopped pepperoni's and chunks of Swiss cheese

Directions:
Directions:
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Number Of Servings:
Number Of Servings:
12-14 servings
Personal Notes:
Personal Notes:
This refreshing, colorful salad. It features an uncommon but tempting mixture of vegetables. I also add slices or chopped pepperoni and chunks of Swiss cheese at times.

 

 

 

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