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Recipe: Vegetable Macaroni Salad (Mazola Oil, 1986)

Salads - Potato, Pasta
VEGETABLE MACARONI SALAD

8 ounces uncooked twist macaroni
2 cups broccoli florets, cooked (not too soft), drained
1 cup match-stick carrot strips
1 cup coarsely chopped red bell pepper
1/2 cup thinly sliced green onions
FOR THE DRESSING:
1/2 cup Mazola corn oil
1/4 cup cider vinegar
1 tablespoon chopped parsley
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground black pepper

Cook and drain macaroni according to package directions.

In large bowl, toss together macaroni, broccoli, carrots, red pepper and green onions.

In small bowl, stir together corn oil, vinegar, parsley, mustard, salt and pepper until well blended. Pour over macaroni mixture; toss to coat well. Cover; refrigerate several hours or overnight.

Makes about 7 cups
From: Recipelink.com
Source: Recipe Booklet: 75 Years of Good Eating Anniversary Cookbook from Mazola Corn Oil, Best Foods, 1986
MsgID: 3147022
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Salad Recipes (5+)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Salad Recipes (5+)
  Betsy at Recipelink.com
2 Recipe: Collection - Salad Recipes
  Betsy at Recipelink.com
3 Recipe: Vegetable Macaroni Salad (Mazola Oil, 1986)
  Betsy at Recipelink.com
4 Recipe: Marinated Potato Salad (Mazola Oil, 1986)
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5 Recipe: Lentil, Red Pepper and Potato Salad (Bertolli)
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6 Recipe: Ceci Bean Salad (Bertolli)
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