On Line Cookbook

My Favorite Pasta Salad

Recipe Information
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.