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Tangy Pasta Wheels

Cool.Cook's picture
For dressing
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
For salad
  Rotelle 2 Cup (32 tbs) (Pasta Wheels)
  Red onion 1⁄2 Medium, finely chopped
  Finely chopped red bell pepper/Finely chopped green bell pepper 1⁄4 Cup (4 tbs)
  Celery stalk 1 , finely chopped
  Carrot 1 Small, diced
  Finely chopped fresh chives 2 Tablespoon
  Finely chopped fresh parsley 1 Tablespoon
  Red bell pepper strips/Green bell pepper strips 1 Tablespoon (For Garnish)
  Fresh parsley 1 Tablespoon (For Garnish)

The Dressing:
In a bowl, combine the dressing ingredients. Beat vigorously with a wire whisk until very creamy and smooth.
The Salad:
Bring a large quantity of salted water to a boil in a large pot. Add pasta and cook for 5-6 minutes or until "al dente." Drain well.
Transfer the pasta to a large bowl and add the onion, red or green pepper, celery, carrot, chives, and parsley.
Pour dressing over pasta mixture and toss until well coated. Cover and refrigerate for several hours to blend flavors.
Remove the salad from the refrigerator 30 minutes before serving. Garnish with red and green pepper strips and fresh parsley.

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Tangy Pasta Wheels Recipe