1 c. oil
1 c. white vinegar
1 c. sugar
1 pkg. Good Seasons Zesty Italian Dressing mix
1 lb. package rotini pasta, cooked
red onion, sliced green pepper, chopped olives, cheese cubes all to taste
Combine dressing ingredients. Toss pasta with desired amount of remaining ingredients. Add dressing to taste; blend well and chill.
I had been wanting to make this for a long time, and yesterdays linger longer at church was the perfect opportunity. It was a good pasta salad. The dressing is a sweet dressing, but the sweetness was evened out by the green pepper and red onion. The Big Chubb and I both liked it. I wish I would have had more cheese to put in, but it was fine with what I had.
Big Chubb asked if I was sure I wanted to make a Cupboard Recipe for the potluck without knowing how it would turn out. I reassured him that it would be fine because any recipe from Mary was bound to be good. And, it was.
Yum. I would totally make that, but Jacob might be a little hesitant, because he likes fatty mayo sauce on his pasta salad. But I guess a cup of oil and a cup of sugar is still pretty bad. I'll probably still make sometime I feel summer-y.
ReplyDeleteYum. I made a new recipe from the Allred cookbook for a potluck, and I felt the same way.
ReplyDeleteGross. I do not like pasta salad.
ReplyDeleteI made this on Sunday. It was really good. The only thing was that there was tons of liquid pooled in the bottom of the bowl, but when I look back at the recipe, I see it says to use a pound of pasta. My rotini box was only 13.4 ounces, so maybe that was it. Definitely a very sweet pasta salad.
ReplyDeleteThanks for the compliment - but trust me, not everything turns out well! I really don't like pasta salad with oil & vinegar, it seems too bitter to me...so I always make this for a crowd. Along with your fajita pasta salad...always a favorite! -Mary
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