Friday, August 12, 2011


I had my first sampling of this tasty salad at a large funeral reception in Montana.
It was prepared by a Hutterite lady and I called for the recipe because it was most delicious.
This is my small family size version.

I used this rotini but the original recipe calls for the two-color kind.
Either one works fine.

I saw this method of slicing avocado in a magazine and I can
testify that it works very well.
Cut the avocado in half and remove pit; slice into small sections
with a paring knife.  Do not slice through the skin.

Turn the avocado inside out and gently remove the pieces.
If the avocado is ripe this is a breeze.
It appears that the outer shell of the avocado in this picture is a dome
but that is an illusion.  It is really inside out like a cup.

Prepare and slice remaining ingredients.

Fold together and add dressing .... refrigerate.
Enjoy after a couple of hours or wait even longer for the flavors to blend.


3 cups dry rotini pasta

Cook pasta according to package directions; drain.

1 cup cherry or grape tomatoes
1 avocado, peeled and sliced
1/2 cup sliced cucumbers
1/2 cup sliced mushrooms
1 stick pepperoni, thinly sliced
1/2 to 2/3 cup zesty Italian dressing
1/4 to 1/2 tsp. lemon pepper
salt to taste

In a large bowl, combine pasta, vegetables and pepperoni.
Pour dressing and lemon pepper over pasta and toss to coat
adding more dressing as desired.
Cover and refrigerate for 2 hours or until chilled.
Yield: 6 servings

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