Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
INGREDIENTS (for 7 servings):
- 1 (16 ounce) package dry rainbow radiatore pasta
- 4 green onions, chopped
- 1 green bell pepper, chopped
- 4 stalks celery, chopped
- 2/3 cup white sugar
- 1/2 cup vegetable oil
- 1/3 cup ketchup
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, mix together the pasta, onions, bell pepper and celery.
In a glass jar, combine the sugar, oil, ketchup, vinegar, salt, paprika and pepper. Shake well to mix. Pour dressing over salad, toss to coat evenly.