Garden Pasta Salad Recipe
Ingredients
Salad
12 ounces (3 cups) uncooked dried rotini (corkscrew or pasta twists)
1/2 pound slice Alpine Lace Deli Reduced Fat Cheddar Cheese, cubed
2 medium (1 cup) carrots, shredded
1 medium (1/2 cup) green bell pepper, chopped
5 ribs (2 cups) celery, chopped
Dressing
1 cup sugar
1/2 cup white vinegar or cider vinegar
1/4 cup vegetable oil
Salt
Pepper
Directions
Cook rotini according to package directions. Rinse with cold water. Drain.
Combine cooked rotini and all remaining salad ingredients in large bowl.
Stir together sugar, vinegar and oil in small bowl until sugar dissolves. Pour dressing over salad; toss until well-coated. Cover; refrigerate, stirring occasionally, until flavors are blended (8 hours or overnight).
Just before serving, add salt and pepper to taste.
Combine cooked rotini and all remaining salad ingredients in large bowl.
Stir together sugar, vinegar and oil in small bowl until sugar dissolves. Pour dressing over salad; toss until well-coated. Cover; refrigerate, stirring occasionally, until flavors are blended (8 hours or overnight).
Just before serving, add salt and pepper to taste.
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