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Makkaroni mit Kirschtomaten
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Tiffany’s Pasta Salad

I don’t measure, I just wing it so I will try my best to make it as simple as possible. This isn’t mayo based so it can "sit out" without going bad.

1 package tri-colored rotini pasta, cooked, rinsed and drained
1 large can black olives, pitted, drained
1 large can artichoke hearts, drained, cut into bite size pieces
1 large can baby corn, drained, cut into bite size pieces
1 cucumber, peeled and thinly sliced
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, thinly sliced, slices cut in half (use to your taste)

Dressing
Red wine vinegar
Salt
Sugar
Italian seasoning
Pepper
1 clove fresh garlic, minced
Olive oil
Salad oil

combine all ingredients in bowl. Adjust the sugar to take the "bite" out of the red wine vinegar. The amount of salt, Italian seasoning, and pepper just depends on your taste. Mix well to emulsify and pour over pasta salad.

Toss cooked, cooled pasta with all of the vegetables and dressing. Refrigerate until ready to serve.