DRESSING FOR PASTA SALAD
This is a basic pasta salad dressing that will soon become a favorite! Although a salad suggestion is given below, use any pasta and any ingredients that you like. This dressing could also be used for potato salad when wanting a creamy sweet and sour oil and vinegar based dressing.
Makes enough dressing for 6 cups dried pasta and your favorite ingredients
1 c. corn oil
1/2 c. white vinegar
2 T. Balsamic vinegar
2 T. sugar
1 t. dried basil
1 t. dried tarragon
1 t. dried mustard
1 t.onion powder
1 t. garlic powder
1/2 t. salt plus to taste
Combine all ingredients in a blender container. Blend on medium-high speed till well-blended and creamy.
Pour over your favorite pasta salad. Toss and serve.
Notes:To make carrot strips: Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/2 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.
Salad suggestion: Cook 6 cups spiral pasta in salted boiling water till tender. Drain and rinse under cold water. Place in large bowl with 2 cups frozen petite peas (thawed), 1 cup matchstick carrots, 1 cup kidney beans (drained and rinsed), 1 large green pepper, cored and diced, 3/4 cup sliced scallion, 1/2 cup sliced black olives (drained), and 3 tablespoons fresh cut cilantro. Pour dressing over all, toss, salt to taste and serve.
TIP: It’s best not to serve pasta salad with too much of a chill. Serving right after tossing is ideal. If you can’t do that, then set the salad out at room temperature to take off the hard chill before serving. Or better yet, keep all prepared ingredients separate till ready to serve, then assemble.