* 1 cup chopped mushrooms
* 1 cup chopped cucumber
* 1 cup chopped broccoli
* 1 cup white sugar
* 3/4 cup vegetable oil
* 1/4 cup prepared mustard
* 2 tablespoons mayonnaise
* 1/4 cup distilled white vinegar
* 1/4 cup shredded Cheddar cheese
* salt to taste
* ground black pepper to taste
Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.What is the recipe for Sprial Pasta Salad (Italian)?
-3 to 4 c. cooked pasta spirals
-1 head cauliflower
-1 pepper
-1 lg. bunch broccoli
-1 red onion
-Tomatoes (optional)
-1/2 lb. crisp fried bacon
-1 bottle Italian salad dressing
-1/4 to 1/2 c. sugar
-1 tsp. salt
Method:-
1) Cook pasta, drain and cool.
2) Cut up broccoli, cauliflower, pepper, onion, tomatoes, and crumble bacon into large bowl.
3) Add pasta to vegetables.
4) Pour salad dressing, sugar and salt, stir well.
5) Will keep 3 to 4 days in refrigerator.
ENJOY!!What is the recipe for Sprial Pasta Salad (Italian)?
Sprial Pasta Salad (Italian)
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
1.Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
2.Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
3.Serve on large serving plates.
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
Serve on large serving plates.
Preparation time: 10 min
Cooking time: nil
Serves: 4-6
Buy one box of the multi colored pasta- cook in salted boiling water- and check - if it says 8 minutes start checking it in 6 - you want it ala dente' which means slightly hard. drain the hot water, and rinse immediately with cold water- that will get the extra starch out of the pasta. Buy black pitted olives one bottle- sliced in halves. I bottle of seasoned in olive oil red peppers and chop up- not fine- you want the salad to have good texture. Add cleaned and chopped carrots and broccoli- but steam them for about 1 minute and rinse like the pasta. Slice and dice a red onion. Buy 1 block of your favorite cheese- if you are going for a greek salad use feta- if you want a true italian salad - use chopped provolone or asiago which is cubed. Use cherry tomatoes and just cut them in half.
dressing: 1/4 cup of balsalmic vinegar, 3/4 cup of olive oil- extra virgin, garlic salt, ground black pepper, 1/2 teaspoon of dried dill, rosemary and 1/4 tsp of oregano--- use a shaker bottle for the dressing and do not put on the salad until 10-15 minutes before serving.
Other additives are diced prosciutto or hard salami.
bon appetite
SPIRAL PASTA SALAD
8 oz. corkscrew spinach
Macaroni, cooked, drained %26amp; rinsed
1 (8 oz.) can artichoke hearts, drained %26amp; cut up
3/4 c. sliced pitted olives
1/2 c. bottled roasted sweet red pepper or
1 (4 oz.) jar sliced pimento, drained
1/2 tsp. salt
1/2 tsp. pepper
1 med. red onion, chopped (1/2 c.)
1 oz. provolone cheese, cubed
1 oz. Cheddar cheese, cubed
1/3 c. white wine vinegar
1/4 c. salad oil
2 tbsp. honey
3/4 tsp. dried basil, crushed
1/2 tsp. dried dillweed
1/2 tsp. garlic powder
In a large mixing bowl combine the macaroni, artichoke hearts, olives, roasted pepper or pimento, onion and cheeses. Toss to mix.
For Dressing in a screw-top jar or small bowl combine the vinegar, oil, honey, basil, dillweed, garlic powder, pepper and salt. Cover and shake, or whisk to mix well. Pour over macaroni mixture; toss to coat. Cover and refrigerate several hours or overnight. Makes 10-12 side dish servings.
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