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Pasta-Vegetable Salad |
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Serves: 8
Print this Recipe
1 tablespoon vegetable oil
1 tablespoon salt
8 ounces macaroni or medium-size shell macaroni
2 tablespoons milk
2 teaspoons white wine vinegar
2 teaspoons olive oil or vegetable oil
Salt and freshly ground pepper to taste
1/2 cup red onions minced sweet
2 tomatoes peeled, seeded, coarsely chopped and drained
4 sweet pickles chopped
2 teaspoons sweet pickle juice
1 green bell pepper small green pepper, chopped, or 1/2 red and 1/2 chopped
1/2 cup sour cream
1/2 cup mayonnaise commercial or Basic
1 1/2 tablespoons horseradish prepared
1/2 teaspoon chicken bouillon instant
Fresh dill weed, coarsely chopped, or 1/4 teaspoon dried dill weed, crushed
1 tomato peeled and cut into wedges
In a large saucepan, bring 3 quarts water to a boil and add 1 tablespoon each vegetable oil and salt. Stir in macaroni; bring to a boil and cook until barely tender, about 10 to 12 minutes. Rinse under cold running water; drain well. Place pasta in a large bowl; toss with milk, vinegar, 2 teaspoons oil, salt and pepper to taste; blend well and set aside. In a small bowl, blend onion, chopped tomatoes, pickles and juice, and green and/or red peppers; toss with pasta. Blend sour cream, mayonnaise, horseradish, bouillon and salt and pepper to taste; add to pasta. Mix well. Garnish with dill and tomato wedges. Chill well.
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