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recipelink.com Chat Room Recipe Swap - 2001-06-26
From: recipelink.com
Pasta Salad
From: Sheryl Rosen
Newsgroups: rec.food.cooking
Date: 5-24-00
When I make pasta salad, I use fresh, blanched or thawed, frozen vegetables. Just because I like them better than plain, raw vegetables.
I use my favorite bottled Italian vinaigrette, which is either Hellman's or Paul Newman's.
Cook the pasta al dente, drain it and rinse it in cold water to stop the cooking. Then mix in your desired vegetables, some grated Parmagiano cheese (or Romano, whichever you prefer) is always good, salt and pepper, and the dressing.
Sundried tomatoes are always a nice addition to pasta salad, in my opinion. Get creative.
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