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"This is a unique and simple pasta salad recipe I got from an old friend. Fresh vegetables such as grape tomatoes make a nice addition. Great for a summer picnic!" — HannahG
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1 (16 ounce) package penne pasta
1/2 large onion, chopped
1/2 large cucumber, sliced
1/2 cup canola oil
1/2 cup white vinegar
1/2 cup white sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground mustard
1 1/2 teaspoons dried parsley
1/2 teaspoon ground black pepper
I made this salad and was very surprised how good it was. I made the dressing as written but changed the ingredents for the salad. Whole wheat pasta, red peppers, tomatoes, celery, baby spinach and kidney beans. A compleat meal.
I made this earlier today for a lunch I am hosting tomorrow so its only been sitting for about 4 hours and the recipe does state to let it sit for 8 to 24 hours before serving. I wanted to give it a try to make sure it was something I would be okay with serving because I was a bit thrown off by the smell of the dressing (very vinegary and oniony) was blown away by the taste of it already. Don't let the smell of the dressing hold you back nothing in it is overpowering. The dressing didn't seem like it would be enough but as stated by another reviewer it is very liquidy which is why it needs to sit for the amount of time stated. Its very fresh tasting, super simple/quick to throw together, and you don't have to worry about it having mayo in it. Definite keeper!
3 Ratings
Cloyingly sweet and too much liquid. I salvaged it with the juice & zest of 1 Meyer lemon, celery salt, 2 stalks of celery, the rest of the cucumber, and strained off the extra liquid.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 270 Calories from Fat: 93
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