Post by cuteascountry_Shortcake on Jun 4, 2005 17:21:42 GMT -6
Veggie Pasta Salad
1 (7 ounce pkg.) shell pasta, cooked, drained and chilled 2/3 cup salad oil 1/2 cup white wine vinegar 4 Tblsp. honey Dijon mustard 1/4 cup white sugar 1 teaspoon garlic salt 2 cup cherry tomato halves 4 green onions, sliced 3 cups broccoli florettes 10 oz. pkg. tiny frozen peas, thawed
Whisk oil, vinegar, mustard, sugar and garlic salt together until well blended. Pour over pasta. Add tomato halves and green onion slices. Toss to mix well; let stand at room temperature for 1 full hour for flavors to blend. Add broccoli and peas and toss again. Chill until ready to serve. Serves 16.
Submitted by Marilyn from Minnesota Printed in Nancy's Kitchen Newsletter 6/02/05
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