Pasta Salad |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
16 oz. spiral pasta
1/2 cup olive oil
5-6 Tbsp. Dijon mustard
5 Tbsp. red wine vinegar
1 heaping tsp. dried basil
1/2 - 1 tsp. salt (optional)
2 tsp. garlic powder
1 cup diced cauliflower
1 small cucumber, diced
2 tomatoes, diced (peeled if possible)
3 cloves garlic, minced (optional)
1 small bunch scallions, sliced (opt.)
Place the mustard, oil, vinegar, basil, salt, garlic, and vegetables in a bowl, mix well, and let marinate for one hour. Cook pasta in water, and set aside to cool. Add to mustard mixture and mix.
This salad seems to taste best when still warm, and when fresh, but it tastes fine days later. The vinegar flavor becomes stronger with time, and it becomes much drier, so take care if you are making it in advance.
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