Ingredients
- 8 oz. tircolor pasta, cooked
- 1 red pepper
- 1 green pepper
- 1 stalk celery
- 1 carrot, diced
- 1 can baby corn, drained
- 1 can Israel pickles in brine, optional
Dressing #2
- 1/4 C. vinegar
- 1/4 C. oil
- 1/2 C. sugar
- 4 tsp. water
- Dash of Garlic Powder
- 2 tsp. salt
Directions
- Cook pasta and rinse.
- Dice first six vegetables and add to pasta.
- Drain and dice Israeli pickles, add to the salad. Add all diced vegetables
- In a separate bowl, mix dressing ingredients and pour over salad, and mix.
Source: Dining In
