German-style pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Dry rotelle pasta |
| ½ | cup | Cider vinegar |
| 3 | tablespoons | Light brown sugar |
| 3 | tablespoons | Prepared horseradish |
| 3 | tablespoons | Dijon-style mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | tablespoon | Canola oil |
| ½ | large | Red or white onion; chopped |
| ½ | large | Red bell pepper; chopped |
| 4 | Scallions; sliced | |
| ¼ | cup | Black olives; sliced |
| 3 | cups | Red leaf lettuce; rolled and cut into strands |
| ½ | cup | Purple cabbage;thinly sliced |
| 2 | Roma tomatoes; cut in wedges | |
Directions
Cook pasta in boiling water. Meanwhile, combine vinegar, sugar, horseradish, mustard, salt, pepper, and oil. Pour dressing over the drained, warm pasta and mix well. Stir in the onion, pepper, scallions and olives. Refrigerate several hours for flavors to blend.
Serve warm or at room temperature with chopped red leaf lettuce, cabbage and tomatoes. Makes 6 servings.
Per serving: cal 260; fat 4 g; chol 0; sodium 570 mg; 14% cal from fat. Source: The Dallas Morning News - Food Section 8/9/95. Typos by Elizabeth Wood 8/95.
Submitted By ELIZABETH WOOD On 08-21-95