Wednesday, September 5, 2012
Hot or cold I simply enjoy eating pasta. This recipe is for a cold pasta salad that I threw together on one of our amazingly, brutal, hot days this summer. With temperatures soaring to 110 degrees, there was no way I was going to fire up the stove or oven in the kitchen, and cooking outside without a hose turned on me wasn't going to happen either!
This pasta salad is light and the different flavors of the vegetables just makes it a feel good meal. I take it to lunch or have it as a side with a chicken Caesar salad.
It is so versatile that you can add in your own favorite vegetables. or throw in some left over ham or even some tuna (my favorite) to make it a meal on it's own.
Here is the recipe. I hope you enjoy it!
2 cups mayo
1 cup balsamic and basil vinaigrette dressing
1/4 cup sugar
dash of crushed red pepper (optional)
2 to 3 green onions
1 small Cucumber
1 small green bell pepper
1 box rotini pasta 1 lb.
Boil Rotini Pasta according to package directions. Mix Mayo, Balsamic Vinaigrette dressing, sugar, salt, and pepper into bowl and set aside. Wash and chop the vegetables into small bite size portions. After pasta has fully cooked, rinse under cold water and drain.
Combine the pasta and the vegetables, toss with dressing mixture. This can be eaten immediately or refrigerated to have later. If the pasta seems to be a little sticky after refrigeration, I will add a touch of olive oil.
Fresh Pasta Salad Recipe
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