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Vinegarette Dressing with Rotini Pasta Recipe

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This recipe for Vinegarette Dressing with Rotini Pasta is from Three Angel's From Above Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup vegetable oil
1/3 cup red wine vinegar
1-1/2 tablespoons sugar
1 tablespoon Grey Poupon Dijon Mustard
2 tablespoons minced shallot
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon fresh minced garlic
1/8 teaspoon salt
1/8 teaspoon coursley ground pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
dash onion powder
4 quarts water
1 pound of rainbow rotini
1 to 2 teaspoons vegetable oil
1 large or 2 medium tomatoes
1 green onion
1/4 cup chopped cucumbers
salt to taste
Directions:
Directions:
Make the dressing; use an electric mixer to combine all of the dressing ingredients in a bowl, mix on high speed for about a minute or so until the dressing becomes thick and creamy, put the dressing in a sealed container and store in the fridge until ready to toss with the chilled pasta.

Bring 4 quarts of water to a boil over high heat and add the pasta with a gentle stream of cold water to help cool it off, cook for 12 to 14 minutes.

Cool the pasta with a stream of water, drizzle the oil over the cooling pasta to keep it from sticking together.Gently toss the pasta. then put in a covered container and let it cool off in the fridge for 30 minutes.

While the pasta salad is cooling down, prepare the vegetables: remove the seeds and and soft pulp from the tomatoes before dicing; use only the green part of the green onion or (scallions) and be sure to chop the cucumbers into small bite size pieces.

When the pasta is no longer warm, add the diced tomatoes, green onion, and cucumber. Sprinkle salt over the pasta salad to taste and put back in the fridge until well chilled.

When pasta is chilled, spoon it onto plates and place the vinegarette dressing on the side.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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