Print Friendly Recipe
- A favorite at barbecue's
- Carmen Sykes
Serves/Makes:up to 10 people
- 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
- 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.
- 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.
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