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“I got this recipe from a chef, he was reluctant to part with it, but I was persistant! This salad is great for a potluck or banquet. It makes a lot and is filling. I don't recommend using meat filled pasta as it alters the taste. I use "lots" more dill for flavour - be sure the dill is very fresh so the flavour is more intense.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, drain and cool.
  2. Place cooled pasta, olives and vegetables into a salad bowl and toss gently.
  3. Dressing: Combine first 4 ingredients, gradually whisk in oil, then mayonnaise.
  4. Pour dressing over pasta and vegetables, stir gently.
  5. Refrigerate overnight, stir occasionally to allow pasta to absorb dressing.
  6. Serve with garnishes of fresh parsley.

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