Marios In Westport Pasta Salad Recipes

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MARIOS IN WESTPORT PASTA SALAD



Marios in Westport Pasta Salad image

This funky little Italian deli has been serving this pasta salad for many many years. I was thrilled to get the recipe in the KC Star. It is the absolute best I have tasted!

Provided by Susan Lee

Categories     < 30 Mins

Time 27m

Yield 1 one giant bowl

Number Of Ingredients 17

1 lb vermicelli
1/4 lb small shell pasta
1/4 lb rotini pasta
1/3 cup grated romano cheese
1/2 cup diced green peppers or 1/2 cup red pepper
1/4 cup diced red onion
1/4 cup diced tomatoes
1/3 cup shredded carrot
1/2 cup sliced black olives
12 ounces Italian dressing (I like the one you make yourself made with EXTRA VIRGIN olive oil)
1 cup mayonnaise
1/4 cup mustard
1 teaspoon sugar
1/4 cup dried parsley flakes
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1 teaspoon salt

Steps:

  • Cook pastas to al dente and drain well.
  • After pasta has cooled, mix in all vegetables.
  • Mix together dressing ingredients.
  • Stir dressing into pasta/vegetable mixture.
  • Chill well before serving.

IN THE PINK VEGETABLE SALAD



In the Pink Vegetable Salad image

Make and share this In the Pink Vegetable Salad recipe from Food.com.

Provided by iewe7726

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

3 cups baking potatoes, cooked, peeled and cubed
2 1/2 cups cauliflower florets, par-cooked in salted water for 5 minutes
3/4 cup celery, diced
3/4 cup yellow onion, diced
2 garlic cloves, minced
2/3 cup dill pickle, chopped
salt and pepper (to taste)
1 tablespoon lemon juice, prefer fresh squeezed
2 tablespoons spicy brown mustard
1/2 cup mayonnaise
1 cup beet, cooked and cubed like potatoes
5 cups lettuce, shredded (optional)
1 cup fresh parsley, chopped (optional)
5 hard-boiled eggs, chopped (optional)

Steps:

  • In a large mixing bowl, combine all the vegetables, except beets; salt and pepper to taste.
  • In a small bowl, whisk together lemon juice, mustard and mayonnaise; add to vegetables in bowl and blend.
  • At this point, salad can be chilled overnight for the flavors to meld.
  • Stir in beets just before serving.
  • For individual servings, mound salad on a bed of shredded lettuce, if desired, and garnish with parsley and eggs.

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