'96 Rotini Salad



This recipe in “Treasured Recipes” from the First Christian Church was contributed by 2 people, so I figured it would be good.   This is Diane’s version; Jim’s recipe tripled the rotini but doubled the dressing.    I didn’t use the Accent® seasoning, but the dressing and salad was delicious without it.  I did use fresh parsley and garlic from the garden too.  I used piccolini  (small rotini) from Barilla.  
This salad is slightly sweet and fresh tasting – just right for our garden cucumbers, tomatoes and green peppers. I can see why it would be a hit on the picnic or buffet table.  I don't know what the '96 stands for, except perhaps the year.
 '96 Rotini Salad
  16            Ounces  Rotini -- Cooked
  1         Tablespoon  Salt
  1         Tablespoon  Accent® Seasoning Mix  (I didn't use)
  1         Tablespoon  Garlic Powder -- or fresh garlic
  2        Tablespoons  Parsley Flakes--or fresh parsley
  1                Cup  Sugar
  1                Cup  Salad Oil
  1                Cup  Vinegar
                        Cucumber -- sliced, quartered
                        Tomato -- chopped
                        Green Pepper -- chopped
Mix spices, sugar, oil and vinegar together.  Toss with cooked pasta and vegetables.  Makes a large bowl.
(Makes approximately 12 servings depending on the amount of vegetables you use)
Contributed by Diane Stewart and Jim Adams

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