ADVERTISEMENT
- Real Recipes from Real People -

Oil and Vinegar Pasta Salad

Misc.

I would like thoughts about the non-mayo pasta salads. In Wi. its hot and humid. and I don't want to cause trouble. Sunday I throw a big party. This is the first time with a message so if you can help!
thanks


MsgID: 0024064
Shared by: Kevin
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Herbed Chicken (using frozen peas)
  • CREAMY HERBED CHICKEN 2 cups cooked chicken 1 Tbsp. vegetable oil 1 small onion, chopped 1 (10-ounce) package frozen green peas, thawed, drained 4 oz. sliced mushrooms 1/4 tsp. garlic powder 1/2 cup chicken brot...
  • Chinese-Style Broccoli and Beef Salad
  • CHINESE BROCCOLI AND BEEF SALAD 3 pounds fresh broccoli 1/2 cup peanut oil or vegetable oil 2 sweet red peppers, cut in thin strips 4 cups sliced fresh mushrooms 1/2 cup white vinegar 1/4 cup soy sauce 1 teaspoon salt...
  • Assorted Recipes (32) - 06-11-97 Recipe Swap (updated)
  • 32 ASSORTED RECIPES Recipe Swap - June 11, 1997 RECIPES IN THIS FILE: Barbecued Confetti Vegetables (cooked in foil packets) Lemonade Scones (using lemon-lime soda) Impossible Microwave Risotto (serves 2) Strawberry...
  • Figs Pizza Dough (Figs Restaurant) (stand mixer)
  • Figs Pizza Dough (Figs Restaurant) (stand mixer) 1/4 cup whole-wheat flour 3 1/2 cups all-purpose flour, plus additional for rolling 2 teaspoons fresh yeast (or compressed yeast) 2 teaspoons kosher salt 2 teaspoons suga...
ADVERTISEMENT
  • Fruit Salad with Strawberry Dressing
  • FRUIT SALAD WITH STRAWBERRY DRESSING FOR THE SALAD: 1 pint strawberries, sliced 1 pint blueberries 4 peeled peaches or nectarines, sliced 1/2 honeydew melon, cut in chunks FOR THE STRAWBERRY...
  • Danish Krinkle and Pastry Horns
  • DANISH KRINKLE AND PASTRY HORNS 1/2 cup granulated sugar 2 pkg active dry yeast 1 tsp salt 6 1/2 to 7 1/2 cups all purpose flour, divided use 1 1/2 cups milk 1 cup butter or margarine 3 eggs 1/2 tsp vanilla extract o...
  • Carrot-Rice Soup (food processor or blender)
  • CARROT-RICE SOUP 1 lb carrots, peeled and chopped 1 medium onion, chopped 1 tbsp margarine 4 cups chicken broth, divided use 1/4 tsp dried tarragon leaves 1/4 tsp ground white pepper 2 1/4 cups cooked rice ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Oil and Vinegar Pasta Salad
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!