Tricolor Pasta Salad

5

(2)

• 

• Cooking and Prep: 30 m
• Serves: 8
• Contains:

Pretty on your table and an every-time favorite!

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Ingredients (20)

Salad Ingredients

• 8 ounces Tuscanini Pasta Fusili or other tricolor pasta, cooked

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  Tuscanini Pasta Fusili

• 1 small red onion

• 1 red pepper

• 1 green pepper

• 1 stalk celery

• 1 carrot, diced

• 1 can Gefen Baby Corn, drained

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  Gefen Baby Corn

• 1 can Israeli pickles in brine (optional)

• 10 ounces Gefen Olives (optional)

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  Gefen Pitted Green Olives

Dressing #1

• 3/4 cup Gefen Mayonnaise

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  Gefen Mayonnaise

• 1 tablespoon sugar

• 1 tablespoon salt

• dash of black pepper

• 1/3 cup vinegar

Dressing #2

• 1/4 cup vinegar

• 1/4 cup oil

• 1/2 cup sugar

• 4 teaspoons water

• dash of Gefen Garlic Powder

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  Gefen Garlic Powder

• 2 teaspoons salt

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Start Cooking

Prepare the Pasta Salad

1. Cook pasta and rinse. 

2. Dice first six vegetables and add to pasta. 

3. Slice olives in half. Drain and dice Israeli pickles. Add olives and pickles to salad. Add all the diced vegetables. 

4. In a separate bowl, mix dressing ingredients of your choice; pour over salad, and mix.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz