Picnic Pasta Salad

Updated: Dec 1, 2019

Picnic Pasta Salad


  • 1 Bag West Michigan Pasta Fusilli or other shape

  • 1/2 Cup Onion, minced

  • 1/2 Cup Carrot, minced

  • 1/2 Cup Celery, minced

  • 1/2 Cup Sweet Bell Pepper, minced

  • 1 Tbsp. Sugar

  • 1/2 Cup White or Cider Vinegar

  • 1/2 Cup Mayonnaise

  • Salt and Pepper to taste

Cook the Pasta until just a touch soft (slightly beyond al dente), then cool. In a pan, combine the onion and carrot with the vinegar and sugar. Cook until all the liquid evaporates, but without darkening. Combine mayonnaise with the rest of the ingredients to make the dressing. Mix in cooled pasta and check salt and pepper level. Keep refrigerated.

Serves 6-8

Featured pasta is found here!

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