Sicilian Vegetable Salad
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Elbow macaroni||2 Cup (32 tbs) (Uncooked)|
|Italian dressing||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
|Worcestershire sauce||1⁄8 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Thinly sliced lettuce||2 Cup (32 tbs)|
|Frozen mixed vegetables||2 Cup (32 tbs), cooked, drained|
|Diced processed cheese||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Garlic powder||1 Teaspoon (Or To Taste)|
|Black pepper||To Taste (Or To Taste)|
In a heavy 4 quart saucepan bring water to a rapid boil.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again; set aside.
In a small bowl, blend Italian dressing, vinegar, Worcestershire sauce and mayonnaise style salad dressing with a fork or whisk; set aside.
In a large bowl, combine cooked macaroni, lettuce, mixed vegetables, cheese, onion, 1/2 teaspoon salt, garlic powder and pepper.
Add salad dressing mixture and toss gently to coat all ingredients.
Refrigerate 15 minutes before serving.
Makes 6 to 8 servings.