Saturday, August 20, 2011

Summer Pasta Salad


I have been making this for 10 or so years now. I am always nominated to bring this to every summer party we go to. It's packed with flavor.

 

Ingredients

FOR THE DRESSING:
1 cup Ketchup
¾ cups Sugar
¾ cups Red Wine Vinegar
½ cups Onion, grated
1-½ teaspoon Paprika
½ teaspoons Worcestershire Sauce
1-½ cup Salad Oil, Olive Is Fine
1 pinch Each Of Salt And Pepper, Or To Taste
FOR THE PASTA SALAD:
1 box Rotini Pasta (1 Pound Box)
1 can 6oz Small Pitted Oilves
1 whole Medium Red Onion, Sliced Into Half Inch Strips
1 whole Green Bell Pepper, Seeded And Sliced Into Half Inch Strips
1 pint Grape Tomatoes
1 cup Carrots, Juilenned
1 pinch Each Of Salt And Pepper To Taste
¾ cups Feta Cheese Crumbles

Preparation Instructions

FOR THE DRESSING:
Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire sauce into a food processor bowl. Pulse until blended. With the processor running, slowly add the oil by trickling it through the chute opening. Check the seasonings to taste and add salt and/or pepper to taste. Cover and refrigerate until needed.

FOR THE SALAD:
Cook pasta according to package directions, drain and set aside to cool. Once pasta is cool, toss it with half the dressing. Then add all of the veggies and pasta to a large bowl. Pour the remaining dressing over pasta with salt and pepper mix well. Refrigerate at least 2 hours. Sprinkle with feta before serving.

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