750 ml cooked pasta 3 cup
500 ml raw vegetables, diced 2 cup
DRESSING
75 ml vinegar 1/3 cup
5 ml prepared mustard 1 tsp
2 ml garlic powder 1/2 tsp
2 ml dried thyme 1/2 tsp
2 ml dried oregano 1/2 tsp
dash of worcestershire sauce
45 ml canola oil 3 tbsp
In a large bowl; combine pasta and raw vegetables.
DRESSING: Whisk together vinegar and seasonings. Gradually whisk in oil. Pour over pasta mixture. Cover and refrigerate for 1 hour.
You can prepare this salad with a variety of pasta: try rotini, elbow macaroni or shells (plain or coloured). Try any combination of vegetables: broccoli, carrot, cauliflower, celery, green onions, green pepper or radishes.
Serves 4