My sister makes this same salad, except she uses a package of the dry Itallian dressing instead of mixing up the mayo must, etc...And she sometimes puts chunk crab meat...Thanks for reminding me of this one, it's great and light
On 3/25/13, Anna <[email protected]> wrote: > SPRING VEGETABLE PASTA SALAD > > > > 2-3 c. uncooked pasta (rotini is preferred) > > 1 small bottle Italian dressing (Viva Italian)/lite is O.K. too > > 2 c. sliced cucumbers (cut in half also) > > 1 1/2 c. diced tomato > > 1/2 c. green onion, chopped > > 1/2 c. chopped celery > > 3/4 tsp. salt > > 1/4 tsp. pepper > > > > DRESSING: > > > > 1 c. Hellmann's mayonnaise > > 1 tsp. mustard > > 1 1/2 tsp. dill weed > > > > Method > > > > 1. Cook pasta until firm, but do not over cook. > > 2. Add above ingredients with adding the Italian dressing last. > > 3. Then in separate bowl, mix mayonnaise, mustard and dill weed. > > 4. Blend mixture into ingredients. > > 5. Chill at least 4 hours. > > 6. May add 1 small can tiny shrimp. > > 7. Serves 8. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
