I used to make the dressing at a restaurant I worked in years ago. I liked it so much, I tried it on pasta, not just spinach sald. It is great. If you don't have the wine vinegar, the taste will be different, but use ANY vinegar you have-I have in a pinch used white and cider or balsamic and they worked just as well. You can also add red wine to a vinegar (about 1:1) and have it turn out well, too.
As you can see, this isn't an exact recipe. Use what you have, what you like and flavor it any way you want. If you want to add cheese chunks-ok, fresh mushrooms throw them in, too. Got leftovers-cold meat makes this really good and so does tuna or salmon. Use your imagination. This is easy and versatile.
prep time30 Min
cook time20 Min
cooked pasta (shape of choice)
frozen vegetable mix with broccoli (your choice)
cooked, diced meat of choice (leave out if vegetarian)
sliced black olives (optional)
onion diced (may be cooked with pasta to remove sharpness)
fresh vegetables of choice to make salad look filled up
shredded cheese to garnish
each red wine vinegar, sugar and oil of choice (i prefer 1/2 extra virgin olive oil and 1/2 canola)
mixed italian seasoning
each dry mustard, garlic granules, onion powder
salt (add more to taste)
black or white pepper
How To Make
Cook pasta as directed on package. Right before pasta is finished add frozen mixed vegetables to thaw. (allow for the vegetables to reheat the water until it steams. You just want to thaw them not cook them). Drain and set aside. Dice the fresh vegetables and meat. Add to pasta. Gently toss. Cover and set in refrigerator.
While pasta is cooking make dressing. Combine all dressing ingredients in a pint jar with a lid. Place lid on jar and screw down tightly. Shake until the sugar dissolves. Set in the refrigerator to give flavors time to mingle and garlic to soften-about 30 min to an hr. Pour entire contents over chilled pasta. Garnish with shredded cheese of choice. Serve cold.
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