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Anything-Goes Pasta Salad

Pamela.Waterman's picture
  Shell pasta/Twist pasta 8 Ounce (1 Package, Plain Or Multicolored, Uncooked)
  Olive oil 3 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Dried basil 1 Teaspoon
  Canned mandarin oranges 22 Ounce, drained (2 Cans, 11 Ounce Each)
  Sugarsnap peas 1 Cup (16 tbs), cut in halves (Cooked Or Raw)
  Canned sliced water chestnuts 8 Ounce (1 Can)

Prepare pasta as directed and drain. Put pasta in a large bowl and stir in the lemon juice, basil, mandarin oranges, peas, water chestnuts, and optional crabmeat or tuna. Stir in your choice of olive oil or mayonnaise, and chill mixture for at least one hour.

Recipe excerpted from the book The Braces Cookbook 2 by Pamela Waterman. To purchase this book, please visit: Bracescookbook.Com

Recipe Summary

A pasta salad can feature fruits, vegetables or both for a wonderful hot-weather entree. Satisfy your craving for crunch by adding sliced water chestnuts. Plan on making it several hours ahead of time since it is best served chilled; this allows the flavors of herbs and dressings to mingle.

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