Let me begin by saying,
this has nothing to do with all my blog friends named Sherry.
It is just the title for this dish.
However if you are feeling a little crazy you can name it after yourself.
Anyway, this summer salad recipe was in my towns monthly
electric company magazine update.
Members or employees of the company send in their recipes and they are published.
This one looked good, so I tried it.
I used gluten free pasta to sub the bow tie pasta in this recipe
and my family could not tell the difference.
Crazy Aunt Sherry's Pasta Salad
1 16 oz. box bow tie pasta
1 red onion~ I used white
1 green bell pepper~ I used 2
2 Roma tomatoes~ I used 4
1 cucumber, again I used 1 and a half
1 1/2 cups sugar~ I used less and it was fine, 3/4 cup
1/2 cup vegetable oil~I used canola oil
1 cup white vinegar~ I used half white and half wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
2 teaspoons mustard~
the recipe did not say powdered or prepared mustard
so I used prepared and mixed well.
1 tablespoon parsley flakes
Cook pasta according to box directions, drain and set aside.
Chop or dice all veggies and set aside
For the Dressing
Mix the liquid and powder ingredients together well.
Add chopped veggies to the pasta.
Pour dressing over the mixture and mix well.
Can be served right away or best when refrigerated for a few hours or over night.
Will fill a 9" X 13" serving dish.
Delicious!!
and perfect for a summer picnic, BBQ or potluck.
As you can see, I altered it a bit for our own taste using more veggies and
changed the vinegar, but it was so good just the same.
**Just a note**
if you add a lot more veggies you may have to adjust the dressing to
have enough to coat well.
I also think adding mushroom to this would be good as well.
Recipe courtesy of CoServ Electrical Company.
If you try it, enjoy and let me know what you think.
~Have a great start to August~
Celestina Marie
