Spiral Pasta Salad
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 3 -4 cups cooled cooked spiral shaped pasta
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup thinly sliced celery
- 1⁄2 cup mixed mediterranean olive, green,black,garlicky,whatever,pitted and sliced
- 1⁄2 cup seeded chopped tomato
- 1⁄2 cup shredded carrot
-
Dressing
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup red wine vinegar
- 1⁄4 cup finely chopped onion, more to taste
- 2 tablespoons ketchup
- 2 teaspoons sugar
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon garlic granules
- 1⁄4 teaspoon dried oregano, crushed,more to taste
- 1 teaspoon salt (optional)
- 1⁄2 teaspoon fresh ground black pepper
directions
- In a large bowl, combine pasta, green pepper, celery, tomato, and carrot, and toss gently to combine.
- In a lidded jar, combine all dressing ingredients, and shake thoroughly to combine.
- Set aside for 20 minutes for flavor to develop.
- Pour dressing over pasta mixture, and toss gently to combine.
- Refrigerate salad for 30 minutes, tossing twice.
- Taste for seasonings, and adjust to taste.
- It may need more vinegar; if so, add a little balsamic vinegar if you have it, otherwise whatever you originally used.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!