A pasta salad recipe that is easy to make ahead with Cheddar cheese, vegetables and rotini pasta in a sweet-sour dressing.
12 ounces (3 cups) uncooked dried rotini (corkscrew or pasta twists)
1 (8-ounce) package (2 cups) Cheddar cheese, cubed
2 medium (1 cup) carrots, shredded
1 medium (1/2 cup) green bell pepper, chopped
5 ribs (2 cups) celery, chopped
1 cup sugar
1/2 cup white vinegar or cider vinegar
1/3 cup vegetable oil
Cook rotini according to package directions. Rinse with cold water. Drain.
Combine cooked rotini and all remaining salad ingredients in bowl.
Stir together sugar, vinegar and oil in another bowl until sugar dissolves. Pour dressing over salad; toss until well-coated.
Cover; refrigerate, stirring occasionally, 8 hours or overnight until flavors are blended.
Add salt and pepper to taste just before serving.
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I would suggest that you add some iberico ham also called pata negra or jamon iberico, this would greatly improve the taste of the salad while still making it suitable for people on low-fat diets since iberico ham has plenty of full "good cholesterol"!
Thank you for an excellent suggestion,
This recipe was quick. The dressing is so simple too. Next time I will add less sugar. It was a little too sweet for our taste. I added red pepper for more color also. Great recipe.