Yummy pasta salad (vegan)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tri-colored spiral macaroni |
| 1 | cup | Sliced carrots |
| 1 | cup | Green beans, in 2 inch pieces |
| 1 | small | Sweet onion in half circles |
| ½ | cup | Frozen peas |
| ½ | cup | Frozen corn |
| ½ | Yellow squash, cut in med size chunks | |
| ½ | Red pepper sliced thinly | |
| ½ | Orange pepper sliced thinly | |
| Any other veggies you'd like | ||
| ½ | Cruet of Jennie's FF good seasons dressing mix see below | |
Directions
All measurements are approximate.
Cook macaroni al dente. Boil the carrot for a very short time in water just until it's slightly soft. Do the same with the green beans and yellow squash. Defrost corn and peas or stick them in the boiling water for a second. Mix everything together in a big mixing bowl and refrigerate a couple of hours, preferably overnight.
For dressing:
Buy *regular* Good Seasons dressing mix. Use a half and half mixture of vinegar and water. Follow directions on the package to make it, using interesting vinegars, and instead of adding oil, add a half and half mixture of vinegar and water (preferably using a different vinegar). Shake like crazy.
Recipe from Veggie Life recipe archive Submitted by Jennifer Kay (Jennifer_Kay@...) Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95