Tri-Color Pasta Salad

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Chef Extraordinaire
Dec 20, 2005
southeastern pa.
Tri-Color Pasta Salad
Serving Size: 4

1 cucumber, diced
2 tomatoes, diced
1 cup broccoli florets
1 cup carrots, shredded
1/2 cup black olives, sliced
2 pounds rotini, tricolored
1 1/4 cups canola oil
1 teaspoon pepper
3/4 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic, granulated
3 tablespoons Spike all purpose seasoning
1/2 cup Romano cheese, grated
1/4 cup mayonnaise

To make dressing, mix canola oil, pepper, red-wine vinegar, oregano,
basil, garlic, all purpose seasoning, cheese and mayonnaise in
blender container and blend until smooth; set aside.

Cook pasta according to package directions. Drain and rinse in
cold water. Fold together pasta and vegetables. Fold in dressing.
Garnish with additional Romano, if desired.


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