Pasta Salad

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This is my daughter’s version of Pasta Salad. The nice thing about it is that you can use ingredients that you have on hand. I also like the dressing she creates.

  • 2 cups of Pasta (we like Rotini curly and colored but any short twisted Pasta will work)
  • 1 cup Corn Niblets – canned or fresh cooked
  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Peppers

Cook the pasta. Cut vegetables to bite size. Mix chilled pasta and vegetables together.

Dressing

  • 1Tbsp Red Wine Vinegar
  • 3 Tbsp Olive Oil
  • 1 Tbsp Dijon Mustard
  • Pinch of Sugar

Mix all the ingredients together and pour over vegetables. It should stand at least 2 hours but is even better if made the day before.
* You can add an avocado just before serving.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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