Monday, July 6, 2009

Spiral Pasta Salad

▪ 3 cups cooked spiral pasta

▪ 1/2 cup chopped green pepper

▪ 1/2 cup sliced celery

▪ 1/2 cup chopped tomato

▪ 1/2 cup shredded carrot

▪ 1/4 cup vegetable oil

▪ 1/4 cup cider vinegar

▪ 1/4 cup chopped onion

▪ 2 tablespoons ketchup

▪ 4 teaspoons sugar

▪ 1/2 teaspoon salt

▪ 1/4 teaspoon ground mustard

▪ 1/4 teaspoon paprika

▪ 1/4 teaspoon garlic powder

▪ 1/4 teaspoon dried oregano

In a large bowl, combine pasta, green pepper, celery, tomato and carrot. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss. Chill. Yield: 8 servings.

*I didn't have any spiral pasta this morning, so I used ditalini.


  1. Hooray for Liz, our 100th post! Liz deserves this prize anyway because I think she is our top recipe post-er. I can't wait till she moves to France and can be our official Fine French Food correspondent! (I hope you send us lots of pictures of beautiful France and the wonderful things you eat there.)
    Thanks, Liz for all the great recipes you've shared.

  2. (Yeah, that was me signed in as Mark! But I'm sure he's just as excited too..)