"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grodzicki, Linda
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) pkg rotelle (plain, wheat or rainbow)
1 1/2 cups mayonnaise, (light?)
2/3 c. chopped fresh parsley (2Tbs dried?)
1/2 cup grated Parmesan cheese
9 Tbs olive oil
3 Tbs wine vinegar
1 1/2 - 2 tsp minced garlic, (or more!!)
2 tsp dried basil
1 (15 1/2 oz) can red kidney beans - drained
1 c. frozen peas (or small snow pea pods)
1 c. or more sliced fresh carrot
1/2 c or more black olives (whole or sliced)
Optional = fresh ground black pepper, garlic powder, Tabasco/ red pepper sauce and Worcestershire sauce.

Directions:
Directions:
Cook pasta as directed on package; drain and place in a large bowl. Add frozen peas (warm pasta will help them thaw), beans and carrots. Mix in a small bowl, (or just dump on the pasta), garlic, pepper basil parsley, oil, vinegar, mayonnaise and optionals of choice and Parmesan cheese. Stir until blended and pour over pasta and mix. If dumping, stir until evenly coated. Chill thoroughly. Store leftovers in refrigerator. Makes 8 servings

Number Of Servings:
Number Of Servings:
8

 

 

 

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