Thousand Island Pasta Salad
Author: Dennis Killebrew
Cuisine: American
Serves: 4
- 6 Ounces Uncooked Elbow, Bow Tie or Other Bite-sized Pasta (I used Penne)
- ⅓ Cup Chopped Fresh Broccoli
- ⅓ Cup Carrots Cut into Matchsticks
- ⅓ Cup Chopped Yellow Onion
- ¼ Cup Chopped Celery
- ¼ Cup Diced Red and/or Green Bell Pepper
- ½ Medium Zucchini Sliced into ¼" Thick Coins, Then Halved (Optional)
- ½ Cup Mayonnaise
- ¼ Cup Catsup
- 3 Tablespoons Sweet Pickle Relish
- 1 Tablespoon Honey (Preferred) or Sugar
- 6 Pimento-Stuffed Green Olives Chopped
- 12 Small Capers Chopped (If you don't have these, no worries)
- ¼ Cup Milk
- 1 Pinch Chili Powder
- Salt to Taste
- 4 Twists of the Black Pepper Grinder
- Cook the pasta according to the package's instructions. Drain in a colander and rinse well with water to cool it; drain again. Pour the pasta into a large bowl.
- Add all other ingredients to the bowl with the pasta. Stir well and correct for salt and pepper. Refrigerate for at least 1 hour before serving. By the way, the milk is added because the pasta will soak up some liquid ... better a little milk than our dressing!
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=998
3.2.2124