Post by Granny Smith on Apr 13, 2008 12:03:23 GMT -5
Sweet-Sour Pasta Salad
contributed by riverwalk
1 package (16 ounces) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green peper, chopped
2 tablespoons minced fresh parsley
DRESSING:
1-1/2 cup sugar
1/2 cup vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder
Cook past according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon
contributed by riverwalk
1 package (16 ounces) tricolor spiral pasta
1 medium red onion, chopped
1 medium tomato, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green peper, chopped
2 tablespoons minced fresh parsley
DRESSING:
1-1/2 cup sugar
1/2 cup vinegar
1 tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder
Cook past according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon