Prep 30 mins
Cook 6 hrs
This was my mothers recipe. The dressing is sweet and tangy. Great flavor and not overwhelming. It makes a large batch so it's good to take to potlucks or barbeque parties.
- 1 1⁄2 teaspoons Accent seasoning
- 3⁄4 cup red wine vinegar
- 3⁄4 cup sugar
- 3⁄4 cup olive oil
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons dried mustard
- 1 1⁄2 teaspoons parsley flakes
- 1 lb vegetable rotini spiral shaped pasta (cooked and drained)
- 1 (6 ounce) can pitted ripe olives
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 2 cups cucumbers, seeded and chopped
- Mix the vinegar, sugar, oil and spices to make dressing. Combine rotini, olives, carrots, celery and cucumber. Pour dressing over and chill. (Other veggies can be added to your taste. Ideas would include cherry tomatoes, green pepper and onion). This salad keeps well for several days in the fridge.
- Cooking time includes plenty of chilling time in the fridge.
A local restaurant does this pasta salad. I have been searching for the dressing recipe. I have done this salad a couple ways with great sucess. I will add kidney beans, carrots, broccoli and purple onion. Then sprinkle parmesan cheese on it. I love this recipe and thank you for posting it. :) I never add Accent as we don't eat food with MSG.
I made this last night. I diced the celery and cucumbers very small and the carrots shredded. It had a nice flavor to it and since I like vinegar this was right up my alley. I do feel a person could use half the amounts of the vinegar, oil and sugar as there is a lot of liquid in the bottom of the bowl. I might try red onions in this next time as Kitty states. Miss Kitty is the chef I adopted from the Newbie Nursery, in this falls PAC 2006