Thursday, June 07, 2007

Seashell Salad

3 cups uncooked medium shell, spiral and/or wagon wheel pasta
1/3 cup vinegar
1/4 cup olive or vegetable oil
1 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 medium sweet red pepper
1 medium sweet yellow pepper
2 tablespoons chopped green onions

Cook the pasta according to package directions until tender; drain and rinse in cold water. Place in a large bowl; set aside. In a jar with tight-fitting lid, combine vinegar, oil and seasonings; shake well. Add peppers, onions and dressing to pasta; toss to coat. Cover and refrigerate until serving. Yield: 6-8 servings.

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