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
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)
¼ cup Olive oil
2 Tbsp. Red wine vinegar
1 Clove of Garlic (minced)
1 tsp Dijon mustard
¼ tsp. Onion powder
Salt & pepper
Cook pasta according to package but under cook the pasta by one minute. Rinse pasta under cold water to stop it from sticking together. In a large bowl add pasta and cover with plastic wrap, place in refrigerator. In mean time make dressing by whisking together vinegar, garlic, onion powder, mustard, salt and pepper. Add olive oil slowly while whisking. Cut up broccoli, tomatoes and cucumber and add to the chilled pasta. Pour dressing over top and mix. Refrigerate overnight.