“Oil/vinegar based pasta salad, of my own creation. Good stuff. The carrots add a bit of sweetness, the sunflower seeds a nice crunch and nutiness, the garlic and herb seasoning ( I think it was Good Seasons brand) add a different kind of flavor, and the pasta a nice array of shapes and colors.I use one box of wacky shaped pasta like cellantani, and one box of Tri-colored rotini. This makes an enormous amount of pasta salad, so you might want to half the recipe. We live on this stuff in the summer.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water.
  2. cook pasta. Rinse with cold water, drain.
  3. Mix all ingredients together( except for the sunflower seeds), cover and refrigerate.
  4. This has to sit overnight for the flavors to meld.
  5. add salt and pepper to taste.
  6. mix in the sunflower seeds right before serving.

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