Description:

A favorite at barbecue's

Source:

Carmen Sykes

Serves/Makes:up to 10 people

Ingredients

• 1 onion, chopped
• 1 clove of garlic, finely chopped
• 6 tbsp (90 ml) vinegar, white vinegar
• 2 tbsp (30 ml) vegetable oil
• 2 tbsp (30 ml) water
• 1/4 cup (60 ml) half and half
• 1 red bell pepper, cut in small strips
• 1 small can of fiesta corn or mexicorn
• 1 box of Muller's Ready Cut Noodles/ one pound
• 1 pack of Oscar Mayer Wieners, sliced
• 4 Roma tomatos, diced
• 5 small dill pickles, diced
• 4 hardboiled eggs, chopped
• salt, pepper, paprika, seasoning salt to taste
• 1 tbsp (15 ml) Dijon mustard

Preparation

• Cook noodles according to package, drain and set aside.
• Chop all other ingredients.
• Make dressing by mixing vinegar, oil, water, half and half, salt, pepper, paprika, seasoning salt, and mustard.
• Taste; it is suppose to have a bit of a sour taste to it, if not tangy enough add some of the pickle juice and a bit more vinegar.
• Add onion and garlic to dressing, taste again.
• Then add all other ingredients and mix well, let the salad sit for at least one hour in the fridge.
• Stir it oten to make sure dressing covers all ingredients.
• Taste..and then serve.

Comments

I make this pasta salad frequently, it lasts in the fridge for up to a week if covered. It's a crowd pleaser at picnics and barbecues, and very light because it doesn't have mayonaise in it.