Vegetable Egg And Pasta Salad
(updated on Apr 07, 2008)
A summer meal that can be enjoyed all year-round.
1-1/2 Cups uncooked small pasta1 Tsp vegetable oil
½ Head Iceberg lettuce, shredded
4 Green onions, diced
½ Ontario greenhouse cucumber, diced
1 Cup bite-sized cubes of Swiss or Cheddar cheese
½ Cup cooked peas (fresh or frozen)
4 Ontario greenhouse tomatoes
3 Hard cooked eggs, chopped
Cook pasta as per package directions. Drain and toss with oil to keep moist. Set aside.
In large bowl, combine pasta, lettuce, onion, cucumber, cheese and peas. Arrange on a large serving platter.
Make tomato “flowers” by standing the tomatoes on stem end and slicing each into 4 wedges with cutting all the way through the stem. Place the tomato flowers down the center of the platter and spoon equal amounts of chopped egg into them. (Note: salad can be prepared up to this point, covered and refrigerated for up to 8 hours.)
To serve, pour dressing into tomato flowers and over the mixed salad. Makes 4 servings.
Dressing
¾ Cup chili sauce
½ Cup mayonnaise
1 Tbsp onion, finely chopped
½ Tsp sugar
¼ Tsp Worcestershire sauce
In a large bowl, combine all salad dressing ingredients. Cover and refrigerate until ready to use.
