Summer Pasta Salad Wednesday, May 14, 2008


12 to 16 oz rotini or penne pasta
3 or 4 plum tomatoes, seeded and chopped
1 bell pepper, chopped
1 small onion, halved and then thinly sliced
1 2 1/4 oz can sliced ripe olives, drained
1/2 cup sweet or dill salad cubes
1/4 cup rice vinegar
2 TBSP honey
2 tsp chopped fresh basil
1 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil


Cook pasta according to package directions, drain and rinse in cold water. Combine pasta, tomatoes, pepper, onion, olives and salad cubes. Blend vinegar, honey, basil, mustard, salt and pepper. Beat in olive oil. Pour over pasta mixture and toss to coat. Refrigerate several hours in a covered container before serving.

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