"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Summer Pasta Salad Recipe

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This recipe for Summer Pasta Salad, by , is from Goetschius 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!

Karah Hoffer


12 oz. bow tie pasta
2 medium Roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
medium red onion
⅔ (15 oz.) jar roasted peppers
bunch parsley

c. vegetable oil
c. olive oil
⅓ c. red wine vinegar
1 Tbsp. dijon mustard
1 tsp. dried oregano
1 tsp. minced garlic
tsp. salt
pepper (cracked) to taste

Bring a large pot of lightly salted water to a boil. Add pasta and boil 6-8 minutes or until tender, drain. Prepare vegetables, wash and cut into bite sized pieces. While pasta is cooling, prepare vinegarette. In a small bowl, whisk together vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt and pepper. Combine cooked pasta, chopped vegetables and vinaigrette. Stir until everything is mixed well and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.




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