German-style pasta salad

6 servings

Ingredients

Quantity Ingredient
10 ounces Dry rotelle pasta
½ cup Cider vinegar
3 tablespoons Light brown sugar
3 tablespoons Prepared horseradish
3 tablespoons Dijon-style mustard
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
1 tablespoon Canola oil
½ large Red or white onion; chopped
½ large Red bell pepper; chopped
4 Scallions; sliced
¼ cup Black olives; sliced
3 cups Red leaf lettuce; rolled and cut into strands
½ cup Purple cabbage;thinly sliced
2 Roma tomatoes; cut in wedges

Directions

Cook pasta in boiling water. Meanwhile, combine vinegar, sugar, horseradish, mustard, salt, pepper, and oil. Pour dressing over the drained, warm pasta and mix well. Stir in the onion, pepper, scallions and olives. Refrigerate several hours for flavors to blend.

Serve warm or at room temperature with chopped red leaf lettuce, cabbage and tomatoes. Makes 6 servings.

Per serving: cal 260; fat 4 g; chol 0; sodium 570 mg; 14% cal from fat. Source: The Dallas Morning News - Food Section 8/9/95. Typos by Elizabeth Wood 8/95.

Submitted By ELIZABETH WOOD On 08-21-95

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