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Thursday, July 14, 2011

Pasta Salad Without Mayonnaise

The dressing in this pasta salad
is olive oil and vinegar based.
It adds flavor and lets you make
this ahead of time and keep it out
of the refrigerator all day long.
Sometimes I pour a little Italian
salad dressing in for added flavor.

water for cooking pasta
salt to taste
1/2 pound bow tie pasta
1/2 pound small ziti pasta
1/2 cup red onion, chopped
1 carrot, peeled and sliced
1 celery stalk, peeled and sliced
1 can stewed tomatoes, drained
1 can small red beans, drained
1/4 cup black olives, sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
6 fresh basil leaves, snipped
your favorite dried spices to taste

Cook pasta in salted water until al-dente.
While cooking prepare vegetables and open cans.
Remove pasta and reserve hot water, adding
vegetables to water and cook until tender.
drai and add the beans and tomatoes to pot.
Stir in olives, oil, vinegar and spices.
Serve warm or at room temperature.


Anonymous said...

This was a fantastic tasting salad. I added in some mandarine oranges from a can, very good.

Anonymous said...

I added in some cooked baby shrimp and turned this into an amazing tasting shrimp and pasta salad, thanks for this one.