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What You'll Need:
- Tomatoes
- 1tsp Salt & Pepper for Taste
- 1tsp Garlic (optional)
- 1-2 tbsp Red Wine Vinegar
- 2-3 tbsp Mayonnaise
- Fusilli Pasta
- Cucumber
- Onion
- Corn Niblets
- Red Bell Pepper
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Recipe Info
Category: Pasta
Rating: 4
Author: Mike
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Directions:
This is perfect for picnics and other varied events. It's the classical American pasta salad done right, which is a bit different from what they serve way across the pond in Australia. The pasta and salad remains the same, but the sauce varies based on location. See my next post for the distinctly Australian version.
- You can use any type of pasta, but I prefer Fusili because it's easier to eat and just looks nicer. Take whichever pasta you wish to use and boil it in a pot with a pinch of salt. Let it boil and cook.
- Cut up your vegetables (cucumber, onions, tomatoes, bell peppers and whatever other vegetables you wish to use). Make sure they are cut into bite sized pieces. This isn't a traditional salad, so cut them smaller than you would in a regular salad especially the tomatoes.
- If you're using corn, make sure the niblets are cut off the cob. We don't want the cob, just the corn. You may also wish to boil the niblets if you haven't already.
- In a separate bowl mix 2-3 tbsp of mayonnaise with 1tbsp of red wine vinegar. Mix thoroughly so that it's a light grayish or creme color.
- Mix in 1 tsp of garlic, stir well. Add salt and pepper if desired.
- Mix the vegetables with the pasta and then add the dressing we just made.
- Make sure that it's all mixed well and that everything is coated well. Once you've done this, place it in the freezer or fridge and let it cool. Pasta salad is one dish eaten cold (just like revenge). The cooling of the food actually makes it taste better rand dulls the sauce into a nicer mixture as it marinates the vegetables.
- After at least 20-30 minutes depending on the power of your fridge, you can eat or store it in Tupperware to be eaten later.
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