Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Amsterdam Pasta Salad




Source of Recipe


Internet


List of Ingredients




8 ounces or rigatoni
4 hard boiled eggs, shelled and quartered
6 small tomatoes, sliced
2 small tomatoes, sliced
1 red pepper, seeded and cut into thin strips
1/2 pound of corned beef, sliced
2 tablespoons of vinegar
3 tablespoons of oil
Salt and pepper to taste
A pinch of salt
A pinch of sugar
A pinch of garlic powder
1/2 cup of chopped parsley

Cook the pasta in boiling, salted water until just tender, following package directions, drain. Mix the pasta, eggs, vegetables and corned beef together in bowl. Combine the vinegar, oil, salt, pepper, sugar, and garlic powder to form dressing. Add dressing to pasta salad and toss well. Cover and let sit at room temperature for 30 minutes. Sprinkle with parsley and serve. Serves 4


Recipe