Sunday, October 4, 2015



This is an easy, very tasty pasta salad.
I made up the dressing when I could not find the dressing
  I generally use. It's worth it to buy both bottles of dressings.
  You will use up by summer's end, also they both come in
   low-cal versions as well.
The McCormick Salad Supreme Seasoning is great on a salad,
   pasta dish or vegetables. And it keeps a long time. It will be
   the only seasoning you will need for this dish.


1 12oz. box Rotini tri-colored pasta, cooked to pkg. directions, drain
    put in the bowl you will use and put in the fridge to chill.
1 cucumber peeled and seeded, chopped.
1 green onion (optional), diced. Should use for color and taste.
1/2 green pepper, chopped fine.
4 radishes sliced thin (optional), I used because I freshly picked them
   from my garden.
1/2 pkg grape cherry tomatoes sliced in half. When summer tomatoes
   are ready, use them (optional). But put in right before serving.
   I didn't use them this time.
1/2 cup plus 2 Tbsp. Western Salad dressing.
1 cup Kraft Roasted Red Pepper Italian dressing (sweet and rustic).
2 Tbsp. McCormick Salad Seasoning, adjust to your taste.


To your chilled pasta add cucumber, onion, green pepper, radishes.
Add tomato if you're going to serve that day. If going to serve next day,
   add then.
Mix the 2 dressings together and add to pasta, then sprinkle with the
   seasoning. Toss well, cover with plastic wrap and refrigerate for at
   least 4 hours or overnight.
The pasta will soak up the dressing, I will make up extra dressing and
   add as needed. I like more wet than dry.
Will keep for few days, can add more dressing as needed.
There are lots of choices to add to your pasta salad, cheese, olives,
   salami, other veggies, etc.
But this version, simple, works well. It doesn't need all the other stuff.

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