Date: Sat, 29 Jan 2000 11:34:39 -0800
From: Harry Dehl (firstname.lastname@example.org)
This is one of my favorite recipes that I have been making since I was
about 7 or 8. Enjoy! P.S. This is also something you can make in a
dorm, I believe... You can make a big bowl of it and it will last a
week of suppers. Very filling!
Emily's Simple Yummy Pasta Salad
2 cucumbers, chopped
4-5 tomatoes, cut into 6-8 pieces
1 pkg mushrooms, sliced
1 green pepper, cut into small pieces
1 red pepper, cut into small pieces
1 yellow pepper, cut into small pieces
1 pkg frozen broccoli, defrosted
1 pkg frozen peas, defrosted
1 medium yellow onion
Whole-wheat rotini (use more or less depending on what and how many
Some type of ff parmesan cheese (to make the dressing stick since there
1 cup apple cider vinegar
1-2 dashes tabasco sauce
Powdered garlic to taste (the more the better is my motto)
1) Put water, lightly salted, on to boil for pasta. I think you know
do here. :)
2) Cut up all veggies and place in large bowl. Pretty much any vegetable
work, except for starchy ones like potatoes. The tastes just don't seem
mesh well. There are two necessities for me: tomatoes and bell peppers.
three kinds just adds an admittedly small variety of tastes, but they
make the salad.
3) Mix pasta and veggies. Chill in the refrigerator until salad is...
4) Mix dressing in any holding container handy. Values of ingredients
needn't be followed, just mix to taste. I use powdered garlic instead of
fresh because it distributes more evenly. The tabasco sauce adds bite,
don't use it if you are using a balsamic vinegar... It's just nasty that
At least try the cider vinegar, and if you don't like it that way, then
switch. But not before! :)
5) Take chilled salad from refrigerator and sprinkle ff parmesan cheese
something of that sort on it. Mix dressing one last time and pour onto
Toss. Serve. Eat. Enjoy. I personally enjoy drowning my salad in extra
but you needn't it you don't feel like it.