| Cuisine: American | Type: Salad | Serves: 3 quarts |
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Source:
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Fall Harvest magazine |
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Attributes:
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Comments:
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Rick was not a fan of pasta salad, but this recipe changed his mind. |
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Serving Suggestions:
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Ingredients:
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1/2 cup cocktail sauce 1/2 cup chili sauce 1 tbs. prepared horseradish 1 tbs. fresh lemon juice 1 tbs. Worcestershire sauce 2 tsp. hot sauce 1 tsp. Old Bay seasoning 1/4 tsp. celery seed or celery salt 1/2 tsp. freshly ground black pepper 12 oz. cavatappi pasta, cooked to package directions 1 cup thinly sliced celery 1 cup halved cherry tomatoes 1/2 cup drained cocktail onions (or other spicy pickled onion) 1/2 cup drained pimiento stuffed green olives 1/4 cup halved cornichon pickles 1/4 cup drained pepperoncini rings 1/4 cup fresh celery leaves |
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Instructions:
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1. In a large bowl, whisk together cocktail sauce, chili sauce, horseradish, lemon juice, Worcestershire, hot sauce, Old Bay, celery seed or salt, and black pepper until well combined. 2. Stir in pasta, sliced celery, tomatos, onion, olives, pickles, and pepperoncini. 3, Cover and refrigerate for at least 30 minutes before serving or up to 1 day. Stir in clery leaves just before serving. |
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Related recipes:
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None |
2024-07-09