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Cold Pasta Salad in Vinaigrette
bayoutider bayoutider is offline
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Join Date: Oct 1999
Location: Tidefans.com
Posts: 25,753
Recipes: 53
Description:
A summer mainstay dish at our house. Great as a side dish with brisket, ribs, fish or chicken but can stand alone as a light lunch or dinner meal. Play with the ingredients and come up with many variants and keep the dish fresh.

The dish accepts many different cheeses, meats and vegetables. The dressing can be changed as well. Keeps well refrigerated but may need a bit of oil to losen it up before serving.
Other: Ingredients:
Time:
30 min
Difficulty:
Easy
Serving Size:
N/A
  1. 1 lb pasta
  2. 1 cup EV Olive Oil
  3. 1 cup vinegar
  4. 2 small cloves minced garlic
  5. 1 tsp dry oregano
  6. 2 tsp brown sugar
  7. 2 tsp dry mustard
  8. kosher salt
  9. 1 can or jar marinated artichoke hearts (use marinade as part of dressing)
  10. sliced black and green olives
  11. diced bell pepper (red, yellow, green)
  12. sliced raw small button mushrooms
  13. diced or crumbled cheese
  14. cold cut meat, shrimp, crab, lobster, bacon, chicken
  15. grape or cherry tomatoes
  16. broccoli or cauliflower fleurette's
  17. raw squash slices
  18. fresh ground pepper
Preparation:
  1. chop and slice ingredients
  2. put water on to boil
Instructions:
  1. cook pasta in salted water till done, drain and set aside in large bowl
  2. mix oil, vinegar, garlic, brown sugar, oregano, mustard, salt and pepper to make vinaigrette, set aside
  3. toss pasta and ingredients with enough vinaigrette to coat.
  4. chill in refrigerator and toss again before serving. may need to add more dressing.
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