Spring Pasta Salad

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Though thick noodles and spaghetti are thought to be solely Italian, the Greeks and Chinese lay claim to some form of pasta or noodles dating to ancient times. Some say Marco Polo brought pasta to Italy from the Court of Kublai Khan in 1295 A.D. So pasta has a long history.

With his love for good food, it is said that Thomas Jefferson, served macaroni in his home in 1789. Before that, in song, Yankee Doodle had “stuck a feather in his hat and called it macaroni.”

Grocery shelves now abound with endless forms of macaroni, spaghetti, and other pasta. Through the years, meats, seafood, vegetables and a myriad of sauces have been used to make pasta dishes.

The recipe below is perfect for everything from a carry-in to a spring party.

 
Ingredients

2 cups cooked rotini
2 boiled eggs, diced
1/4 cup feta cheese crumbles
1/4 cup diced celery
1/4 cup diced onions
1/4 cup light mayonnaise
1/4 cup sour cream
2 teaspoon sugar
2 teaspoon vinegar
1 teaspoon capers
1 teaspoon pimentos
Salt and pepper to taste

 
Directions

Boil rotini until soft but firm (about 20 minutes). Drain and cool. Add the onion, celery, cheese, pimentos, and capers. In a bowl, whisk eggs; mix with the sour cream, mayonnaise, vinegar, sugar, salt and pepper. Stir until well blended. Add this dressing to the ingredients of the larger bowl and toss thoroughly. Chill until served.

Makes eight servings.

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One Comment

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