We like
simple main dish salads on hot days, and this one is perfect for picnics and
pot lucks too. The dressing is so good and easy, even children will eat it…and it lets the simple vegetables shine. Halve the recipe for family meals.
We like salads like this with something like hot muffins or fresh yeast rolls, or with anything off the grill.
We like salads like this with something like hot muffins or fresh yeast rolls, or with anything off the grill.
Garden Pasta Salad
12
ounces uncooked dried rotini
(corkscrew or pasta twists) -- (3 cups)
8
ounces Cheddar cheese -- (2 cups) cubed
2
medium carrots -- (1 cup)
shredded or chopped
1
medium green bell pepper -- (1/2
cup) chopped
5
ribs celery -- (2 cups) chopped
Dressing
1
cup sugar (I like ½ cup)
1/2
cup vinegar -- white or cider
1/3
cup vegetable oil
salt and pepper to taste
Cook rotini
according to package directions. Rinse with cold water. Drain.
Combine
cooked rotini and all remaining salad ingredients in bowl.
Stir
together sugar, vinegar and oil in another bowl until sugar dissolves. Pour
dressing over salad; toss until well-coated.
Cover;
refrigerate, stirring occasionally, 8 hours or overnight until flavors are
blended.
"12 servings"
I grew up in Iowa and my mother always cooked with enormous amounts of sugar. Maybe that is why I am a type 2 diabetic. I am glad to see you cut back on sugar in this recipe.
ReplyDeleteI love pasta salads.
ReplyDelete