Pasta Salad
INGREDIENTS:
Dressing/Marinade
3 cups vegetable oil
3 cups vinegar
3 cups sugar
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons Accent
Mix in a large bowl.
Cook 2 pounds pasta (multi-colored scroodles), drain and rinse well with cold water. When cooled, add marinate, stir well and let set overnight. Cut up the following vegetables and add to noodles before serving:
Broccoli
cauliflower
celery
cucumber
red onion
black olives
grapes
cherry tomatoes and/or any other vegetable you want. The amount depends on your preference.
Serves 25.
Recipe by Susan from IL.