This is another salad I’ve been making basically the same way for 20 years. I vary the ingredients based on what I have or what I can find, but for the most part it’s the exact same recipe I used the first time I made it.
Though definitely not something everyone will love (it’s really tangy) I think it’s a nice alternative to mayo based salads because I think it goes really well with sweet barbecued meats. Though, it’s also nice as a lunchtime main dish.
- 3 TBSP apple cider vinegar
- 1 TBSP white wine vinegar
- 2 TBSP olive oil
- 1 TBSP canola or vegetable oil
- 1 TBSP water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1/2 lb. (dry weight) spiral tricolor pasta
- 8 cherry tomatoes, cut in half
- 8 marinated mushrooms, cut in half
- 12 large black olives, cut in half
- 3 green onions, green and white parts cut into 1/4 inch slices
- 6.5 or 8 oz. jar marinated artichoke hearts (see notes)
- 2 hard boiled eggs, chopped
- 2 oz. of sharp cheddar cheese, cut into 1/4 inch cubes
- The day before or at least 4 hours before you are going to make the salad, put all the dressing ingredients in jar with a tight fitting lid, shake vigorously and then refrigerate until needed.
- Cook pasta according to the package directions, except add 2 minutes so the pasta is slightly over cooked.
- Prepare the vegetables and eggs while you cook the pasta. Put them in a large deep bowl.
- Drain the pasta and then rinse it with cold water until completely cold, drain well and then add to the bowl with the veggies and chopped egg.
- Use a large spoon (or two) to gently toss the salad until it is well mixed and everything is distributed evenly among the pasta.
- Shake the dressing to remix and then pour it over the salad, toss gently to coat.
- Spoon into serving bowl and sprinkle over a few pinches of dried parsley.
- Cover tightly with plastic wrap and refrigerate for at least 8 hours, but up to 24 hours before serving.
- Toss gently before serving
Makes 6 servings as a side dish and 4 servings as a light meal.
- Blanched peas, marinated green beans, small cubes of cooked chicken or cooked shrimp are also nice in this salad.
- You can set aside a a few of the veggies and egg slices for decorations, but it’s best to put them on just before serving.
- You can use 1 cup of store bought Italian dressing instead of making your own, but you’re a punk ass if you do!