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Recipe of the Month Salads - Potluck Pasta Salad

  • 8 ounces spiral pasta
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • Dash of pepper
  • 1/2 cup vegetable oil
  • 1 large clove garlic, minced
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1 bunch broccoli
  • 1 tomato
  • 1 cucumber
  • 1 red bell pepper
  • 1 bunch green onions
  • Black olives

Cook pasta according to package directions; drain. In a screw-top jar, combine oil, vinegar, garlic, lemon juice, mustard, Worcestershire sauce, salt, and pepper; shake well.
Break broccoli into florets; chop tomato, bell pepper, and onions; slice cucumbers and black olives. In a large bowl, combine pasta with dressing; mix well. Add vegetables; toss to coat. Refrigerate in a covered bowl.
Yield: Eight servings
Submitted By: Jean Jackson
West Point
Lawrence Farmers Co-op
Number of Servings: 8
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