As I was making this salad yesterday I thought I would share this recipe cut down for two. It’s our favorite easy summer pasta salad; I often serve it with anything off the grill or with hot muffins, dinner rolls, or crackers and garden tomatoes if we have them. We had our first tomatoes this week with this salad.
Garden Pasta Salad for 2
2 ounces rotini
1 1/3 ounces Cheddar cheese -- cubed
2 tablespoons carrots -- shredded or chopped
1 tablespoon green bell pepper -- chopped
1/3 cup celery -- chopped
Dressing
1 1/2 tablespoons sugar
1 1/2 tablespoons vinegar -- white or cider
1 tablespoon olive oil or 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.
Add salt and pepper to taste just before serving.
Yield: "2 servings" This amount is plenty!
If you like this salad and want to make a larger recipe:
I can't wait to get my first tomatoes, right now they are the size of golf balls so will be a while. I love when you do meals for 2 hubby and I enjoy them. Have a wonderful day.
ReplyDeleteGarden tomatoes are the best. I love pasta salads.
ReplyDeleteThat just looks yummy:)
ReplyDelete