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Caputo’s Mardi Gras Pasta Salad




Source of Recipe


internet


List of Ingredients




1 lb. pasta, your choice, cooked al dente
2 T butter
2 cups whole kernel corn, frozen or freshly cut from cob
2 cups purple cabbage, shredded
1 bunch green onions, thinly sliced
1 cup mayonnaise
1/4 cup Dijon of Creole mustard
2 T white wine vinegar
1 T fresh basil chopped
salt and freshly ground black pepper to taste

Recipe



Place the pasta in a large mixing bowl. In a skillet melt the butter over medium heat. Sauté the corn in butter for 2 to 3 minutes, drain. Add the corn, purple cabbage, green onions, mayonnaise, mustard, and vinegar to the pasta and mix well. Add the basil, salt, and pepper, toss gently. Turn onto a serving platter of bowl and serve at room temperature or slightly chilled.

This recipe is brought to you by your local Associated Foods Store.

Presented by Tony Caputo's on February 28, 2006