Pasta Salad
Jessa
ingredients
- 2/3 c. vegetable oil
- 1/3 c. red wine vinegar
- 1 1/2 tbsp. sugar
- 1 tbsp. Grey Poupon Dijon mustard
- 2 tsp. minced shallot
- 1 tsp. lemon juice
- 1/2 tsp. dried thyme
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. coarsly ground black pepper
- 1/8 tsp. dried basil
- 1/8 tsp. dried oregano
- Dash onion powder
- 1 lb. rainbow rotini
- 1 large tomato
- 1 green onion
- 1/4 c. minced cucumber
- Salt
directions
- 1
1. Make the dressing: Use the electric mixer to combine all of the dressing ingredients in a bowl. Mix on high speed for about a minute or so until the dressing becomes thick.
- 2
2. Cook pasta until tender and drain. Cool pasta by spraying with water.
- 3
3. Prepare the vegetables: remove seeds and soft pulp from tomatoes. Use only the green part of the onion and be sure to mince the cucumber into very small pieces.
- 4
4. When pasta is no longer warm, add the vegetables. Sprinkle salt over pasta to taste.
Source: Jessa
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