– Originally posted May 17, 2012. As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
Some recipes tell you what season it is. For me, grilled brats means the fall. Chili is for the winter. This pasta salad, is for picnic season. It was a staple for the summer during my teen years, is so easy to make, somewhat healthy and has tremendous flavor (with the sesame dressing, mandarin oranges and the vegetables). It makes a lot of pasta salad, so you’ll have plenty to share.
A wonderful collection of textures and tastes.
It is tough to find a vinegarette mix. Often I will select a garlic and herb or similar packet.
A gem from my childhood. An actual Hidden Valley Ranch glass dressing container.
Prep Time: 15 mins | Cook Time: 0 hr 0 min | Servings: 10 servings as a side | Difficulty: Easy
- Salad Dressing
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/8 cup sesame oil
- 1 package of vinegarette mix
- Pasta Salad
- 1 package of tri colored rotini or similar pasta
- 1 can mandarin oranges
- 1/2 jar Hormel bacon bits (eliminate for vegetarian)
- 1/2 head cauliflower
- Several large bunches of broccoli (about same as 1/2 head cauliflower)
- 1 can Chinese chowmein noodles
Mix all salad dressing ingredients together and chill.
Cook pasta according to directions. When complete, run under cold water until chilled. Add oranges, bacon bits, and veggies . Mix in salad dressing and chill before serving. Add chowmein noodles after removing from refrigerator and when ready to serve.