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Nature's Table Pasta Salad


1 each cucumber, diced
2 each 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.

Serving Size : 4





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.