
Rotelle Pasta Salad
I serve this at barbeques or with lunch in the summer or even just eat it as
LUNCH!! I love this. I came up with this recipe, because it reminds me of a
deli I used to go to in my twenties. This and their garden salad were their two
best dishes that I ate all the time on lunch.
COOKING UTENSILS NEEDED
INGREDIENTS:
1 lb. Rotelle Pasta Cooked, rinsed and chilled.
½ bunch of Broccoli Cut into bite size pieces
4 beefsteak tomatoes (homegrown and cut into large chunks)
1 cucumber (sliced)
Dressing
¼ cup Olive oil
2 Tbsp. Red wine vinegar
1 Clove of Garlic (minced)
1 tsp Dijon mustard
¼ tsp. Onion powder
Salt & pepper
DIRECTIONS:
Cook the pasta according to the package directions but under cook the pasta
by one minute. Rinse pasta under cold water to stop it from sticking
together. In a large bowl add the pasta and cover the bowl with plastic
wrap, place in refrigerator. In the meantime, while the pasta is chilling, make
the dressing by whisking together vinegar, garlic, onion powder, mustard, salt
and pepper. Add olive oil slowly while whisking. Cut up your broccoli, tomatoes
and cucumber and add to the chilled pasta. Pour the dressing over top and mix together
well. Refrigerate overnight. Serve chilled.
THE DRUNKEN CHEF (Russ)
© Russ Ahrens and The Magic of a Perfect Pairing,2023



