"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sarge's Pasta Salad Recipe

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This recipe for Sarge's Pasta Salad, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Campbell
Added: Friday, April 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 (1 lb.) boxes of medium pasta shells
8-12 oz. diced carrots (I buy pre-shredded carrot "matchsticks")
2 jars diced roasted red peppers, save the oil!
6-8 oz. diced celery hearts (about 7-8 stalks)
4 (16 oz.) jars Marzettię Slaw Dressing (more or less to taste)
6-8 oz. diced sweet gherkins
salt (in pasta water only)

Directions:
Directions:
Prepare pasta shells using salt (not oil as it may cause the slaw dressing to separate). Drain and cool thoroughly. The pasta must be ice cold and completely drained of all water. While pasta is cooking, combine diced carrots, celery, gherkins and peppers in a bowl. Pour in the oil from the 2 pepper jars. Toss and let marinate. After pasta is completely cooled, in a very large bowl combine pasta with the carrot, celery, gherkins and pepper mix & toss. Add 2 jars of the slaw dressing and mix thoroughly. Wrap bowl tightly with saran wrap and refrigerate overnight. Before serving or leaving home with the salad, add the 2 remaining jars of slaw dressing. Mix together. Enjoy! Yield: Approx. 6-7 lbs.

 

 

 

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