Recipes from the
Billings Senior High
Cross Country Cookbook		 Pasta Salad


How can you go wrong with a pasta salad? This staple of the pot-luck scene is a great source of carbos and, if not too heavy handed on the oil in the dressing, a great, low fat meal.

What goes into a pasta salad, outside the pasta itself, depends on your personal tastes and what you might have on hand. Feel free to experiment.


Dressing #1 - Traditional

1/3 cup cider vinegar
1 tsp Italian dried seasoning (or 1/2 tsp dried oregeno and 1/2 tsp dried basil)
1 clove garlic, minced
1 tsp red pepper, crushed
1 tsp dry mustard
1 tsp sugar
1 tsp salt
1/4 tsp black pepper
2/3 cup light vegetable oil


Mix the dry ingredients with the vinegar and then whip in the oil. Place in a tightly covered jar and let sit for 24 hours for the flavors to mingle.

Dressing #2 - Italian

1/3 c red wine vinegar
1 tablespoon Balsamic vinegar
1 tsp Italian seasoning
1 clove garlic, minced
1 tsp red pepper, crushed
1/2 cup olive oil
1 tsp salt
black pepper, to taste


Mix the dry ingredients with the vinegar and then whip in the oil. Place in a tightly covered jar and let sit for 24 hours for the flavors to mingle.

Dressing #3 - Mexican

1/3 cup cider vinegar
3 tablespoons lime juice
1/3 cup salsa
1 clove garlic, minced
1/2 cup fresh cilantro, minced
1 tsp dried oregeno
1 jalapeno, chopped
1 tsp salt
1/4 tsp black pepper
2/3 cup light vegetable oil


Mix the dry ingredients with the vinegar and then whip in the oil. Place in a tightly covered jar and let sit for 24 hours for the flavors to mingle.



The Basic Pasta Mix

Cook 24 ounces of dried pasta in boiling water until al dente. Rinse with cold water.

Mix together in a separate bowl:

the cooked pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/4 cup onion, chopped
1/2 cup toasted sunflower seeds (optional)

Add the dressing and stir. It will taste better if allowed to sit in the refrigerator for a few hours before serving.


Try some variations on the basic pasta salad with these additions:

Italian

1/2 cup boccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup cucumber, chopped
1/2 cup tomatoes, chopped
1/2 cup black olives, sliced
1 jar marinated artichoke hearts

Use Dressing #2.



Mexican

1/2 cup zuchinni, shedded
1/2 cup black olives, sliced
1/2 cup tomatoes, chopped
1/4 cup green onions, chopped
1 ripe avocado, chopped
1/2 cup cheddar cheese, shredded

Use Dressing #3.



Greek

3/4 cup feta cheese, crumbled
1/2 cup kalamata olived, sliced
1/2 cup cucumber, chopped
2 cups fresh mushrooms, sliced

Use Dressing #1.





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