This Friday I'm going back to a pasta salad I posted six years ago. It is still as good today as it was then and just may be a salad you will want to try before salads and barbeques come to an end. The picture above is one I took more recently when I used a Greek dressing and added feta.
Ingredients:
- 3 – 4 cups vegetable pasta
- 2 chopped tomatoes or 1 cup cherry tomatoes
- 1/4 cup cucumber, sliced
- 1 cup broccoli, chopped
- 1/2 green pepper, chopped
- 1/2 yellow pepper, chopped
- 2 Tbsp chopped green onion
- 1/4 cup sugar
- 1/3 cup olive oil
- 1/3 cup ketchup
- ¼ cup vinegar
- 1 tsp salt
- 1 tsp paprika
- Cook pasta according to instructions on package. Do not over-cook. Cool.
- Mix dressing ingredients and then mix with pasta and vegetables.
- Refrigerate and serve cold. Serves 8-10