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Pasta Salad with Sweet Vinaigrette Recipe

A light meal on its own, or a tasty side dish to complement any sandwich or entrée. This salad travels well for picnics or tailgate parties, just make a double batch for a larger crowd.

Ingredients:

1 Package (8 oz.) penne, rotini or bowtie pasta
1/4 cup Heinz Distilled White Vinegar
2 Tbsp. Heinz Yellow Mustard
1 tsp. Heinz Worcestershire Sauce
1/4 cup Extra virgin olive oil
3 Tbsp. Sugar
1 Medium red bell pepper, chopped, or about 1-1/2 cups
1 cup Chopped celery
1/2 lb. Deli-sliced ham or salami

Method:

  1. Cook pasta according to package instructions. Drain and allow to cool.
  2. In a large bowl, whisk together Vinegar, Mustard, Worcestershire Sauce, oil and sugar until well mixed. Season with salt and pepper to taste if desired. Add cooked pasta, peppers, celery and deli meat, and toss until well coated. Cover and refrigerate until ready to serve.

Serves 5 (1-1/2 cups per serving)
Prep Time: 10 minutes
Cook Time: 12 minutes

TIP: Can be made a day in advance. Cover and store in refrigerator. Toss lightly before serving.


TIP: If preferred, substitute Heinz Distilled White Vinegar with Heinz Apple Cider Vinegar, decreasing amount of sugar to 2 Tbsp.

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Gardening Tip of the Day

  • If you plan to store winter squash and pumpkins for later use, go easy on applying nitrogen where they grow. And don’t heap on an extra shovelful of manure in late summer to increase fruit size. Too much nitrogen in the soil can reduce storability up to 75 percent. Allow squash and pumpkins to remain on the vine until leaves brown and stems wither. Cut off the vine, dry the harvest in the shade for a couple of days and finally wipe the fruits with a solution of household bleach and water. A half-cup of bleach mixed with a gallon of water will kill fungal spores that cause rot on fruit rinds. Store in a cool, dark place until ready to use.