Wednesday, July 28, 2010

Cold Pasta Salad





This colorful, fresh pasta salad is great for a luncheon crowd or a cookout!
Cold Pasta Salad

1 box rotini noodles (tri-color is pretty)
1 small purple onion, chopped very fine
1 red bell pepper, chopped very fine
1 carton cherry tomatoes, each cut in half

Marinade:
 Whisk ingredients together
1/2 cup vegetable oil
1/2 cup distilled white vinegar
1/2 cup sugar
1/2 T. parsley
1/2 T. salt
1/2 T. pepper
1/2 T. Accent seasoning (on spice aisle at grocery)

Cook rotini according to directions.  Do not overcook.  Drain and rinse with cold water.  Mix rotini with marinade and finely chopped onion, pepper, and halved tomatoes.   


Best prepared a few hours or one day ahead to allow flavors to mingle.  If you make it a day ahead, add tomatoes just before tossing and serving.

1 comment:

Kirby and Anna said...

Thanks for stopping by our blog. This recipe looks good. I might just give it a try. :)