"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cyndee Merritt

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
1 lb. cooked tri color curly pasta
1 can red kidney beans, drained & rinsed
1 C. chopped celery
1/2 C. chopped red onion
1/2 C. green peppers, chopped
1 2 oz. chopped pimentos, drained
1 small can sliced mushrooms, drained
1 small package slivered almonds

Dressing:
1 1/2 C. salad oil
1 1/4 C. white vinegar
1 C. sugar
1 tsp. salt
2 T. garlic powder
1 tsp. coarsely ground pepper
1 envelope dry Good Seasons "Garlic & Herb" dressing mix or "Cheese & Garlic" dressing mix.

Directions:
Directions:
Salad:
Cook pasta according to package directions, drain. Add remaining ingredients and mix together.
Dressing:
Combine all dressing ingredients and mix with salad. Refrigerate.

Number Of Servings:
Number Of Servings:
20

 

 

 

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