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pasta-salad-3 recipe

Date: Sat, 29 Jul 1995 22:37:28 +0300
 From: Jody Bar-On (jodyb@techunix.technion.ac.il)
 Here is a salad which has gotten raves from my SAD friends 
 this summer.  Twice we invited a crowd over, and "disappointed" them by 
 not serving bar-b-qued flesh... but we seem to have been redeemed by 
 these salads, among other VLF things, including some good deserts, vegie 
 and pita dips.  Anyway, here is the salad recipe:
 1 lb. tri color spiral pasta
 1 package frozen broccoli, cooked til still a bit crunchy
 1 cup sliced carrots 
 1 cup green pepper strips
 1 can water chestnuts
 1 can baby carrots, cut into 1 inch chunks
 1 can garbanzo beans, drained
 1 large onion, diced
 (From the New Mcdougall Cookbook)
 1/3 cup soy sauce
 1/3 cup wine vinegar
 1/3 cup water
 1 tsp dijon mustard
 dash of tabasco
 You may want to double the dressing recipe for the above amount of pasta.
 Just toss everything together for the salad.  Put the dressing 
 ingredients in a small tupperware and shake.  Pour over the salad, chill a 
 couple of hours.  Toss. Serve.
 kwvegan vegan