Trimming Tip
Here’s a simple idea for mincing fresh parsley. Place washed parsley in a small glass container and snip the sprigs with kitchen shears until minced.
The sweet-and-sour dressing for this pasta salad makes a nice change of pace from more traditional varieties. My nursing supervisor shared the recipe with me . . . and I’m glad she did!
—SUE DORRANCE WEST BEND, WI
PREP: 20 MIN. + MARINATING MAKES: 16 SERVINGS
1 package (16 ounces) mostaccioli
1 medium cucumber, thinly sliced
6 green onions, chopped
MARINADE
1 cup sugar
1 cup white vinegar
1/4 cup canola oil
1 jar (2 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1. Cook mostaccioli according to the package directions; drain and rinse in cold water. In a large bowl, combine the mostaccioli, cucumber and onions.
2. In a jar with a tight-fitting lid, combine the marinade ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.
Trimming Tip
Here’s a simple idea for mincing fresh parsley. Place washed parsley in a small glass container and snip the sprigs with kitchen shears until minced.