A Favorite Salad

This is a recipe I got from my mother about 8 or 9 years ago.  It's a favorite to take to pot lucks and picnics, especially in summer,  because it doesn't have anything that would spoil in the heat.  But this salad is also good in the winter when fresh lettuce isn't readily available.  It makes a good sized bowl full, and keeps well in the refrigerator for several days.  You can vary the veggies used in it, according to what you have and what is available.   You need about 4 to 6 cups of chopped veggies.

VEGETABLE PASTA SALAD

One 12-oz box of bow tie pasta 

4 to 6 cups of chopped vegetables:  choose from cucumbers, green or red peppers, zuccini or summer squash, green onion or red onion or sweet onion, radishes, cherry tomatoes, carrots, broccoli or cauliflower. 

1/2 tsp salt

pepper to taste

Cook the 12 oz package of bow tie pasta until tender, but not overcooked, about 13 or 14 minutes.  Drain and rinse pasta in cold water, and drain again.  

Chop up the veggies into small pieces, or thinly slice.  (If using cherry tomatoes add them the next day.)  Mix the cooked pasta and veggies with 1/2 tsp of salt and some pepper in a large bowl. 

Make the following dressing: 

1/3 cup white vinegar

1/3 cup sugar

1/3 cup salad oil

1 T. regular yellow mustard

     Put all in a jar and shake until sugar is dissolved and dressing is well blended. 

Mix about 3/4 of the dressing with the veggie/pasta mix and cover and set in the refrigerator overnight.  Reserve the remaining dressing in the jar.   Next day, see if the salad needs a little more dressing and add some more and mix.   If you are using cherry tomatoes, cut in half and add at this time.   The recipe will probably make about 8 meal sized servings, or about 16 side dish servings.

Here is the salad I made today for a church pot luck.  I used broccoli, red peppers, green peppers, red onion and carrots.