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Pasta-Vegetable Salad

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(Recipe ID: 114)

Serves 6

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Cook the pasta, chop the vegetables and combine all ingredients.  Tasty and healthy and a good one to involve the kids. (Morelli, 5 color Bow Tie Pasta)


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  • 1 pound Dry pasta *

    Morelli suggested, takes two bags, you may sub Penne or Fusilli.

  • 1 1/2 gallons Cold water
  • 4 tablespoons Coarse sea salt *
  • 1/2 cup Celery, diced
  • 1/2 cup Green onion, chopped
  • 1/2 cup Green bell pepper, diced
  • 1/2 cup Carrots, shredded
  • 1/2 cup Onion, finely chopped
  • 2/3 cup Mayonnaise
  • 1 tablespoon Fresh lemon juice
  • 1/2 teaspoon Fine sea salt *
  • 1/2 teaspoon Black peppercorn, freshly ground *
  • 1/2 teaspoon Dry mustard
  • 6 tablespoon Extra virgin olive oil *

    (High quality suggested)


  1. In a large pot bring 1 1/2 galons of water to a rolling boil.
  2. Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente. 
  3. Drain well in a colander; rinse with cold water and drain again.
  4. Combine the pasta in a large salad bowl with remaining ingredients except extra virgin olive oil; toss gently and chill.
  5. Before serving pour over the extra virgin olive oil, toss gently and serve. 

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