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Cook pasta (use your favorite shape) and cool while preparing the other vegies and sauce. Dice tomatoes, green onion, green pepper and cucumber. Toss vegies with the pasta.
In a small mixing bowl or a 2 cup measuring cup mix the sauce ingredients well with a whisk. When blended pour over the pasta and vegies and mix well.
You can lessen the amount of sugar in the sauce or use Splenda for diabetics.
Chill the salad for a least 1 hour. Salad keeps well for a few days - if it lasts that long!
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