Monday, October 1, 2012
I was talking on the phone with my bestest friend in the whole wide world, George Ann, recently and she was asking about how often I was posting now and had commented that she thought it was about three times a week. I told her that I was trying to post pictures along with the recipe that I posted and that meant that I had to cook the recipe and then make pictures. Some weeks, I just don't have time to cook specific recipes and post them, too. She said that since I have so many good recipes to post that sometimes it would still be nice to just have a recipe posted, so I decided that my recipe for Pasta Slaw was one that I did want to go ahead and share with ya'll even though I don't have time to get it made right now and make pictures.
I had gone to a BBQ at a local business last year that was catered. I loved all of the food but especially liked the Pasta Slaw that was different but wonderful. When I got an invitation over the phone this year, I was told that they were using the same caterer and the same menu was being prepared. I was so excited to know that I could have some more of the delicious Pasta Slaw. I was even more excited when I found out that a friend of mine knows the caterer and had the recipe for the Pasta Slaw and shared it with me!
1 pkg. cole slaw mix
1 sweet red bell pepper, chopped
1 sweet yellow bell pepper, chopped
1 sweet orange bell pepper, chopped
1 bunch fresh broccoli florets, chopped (tips only)
1 fresh medium tomato, diced
1 pkg. rainbow pasta, cooked according to pkg. directions
pasta slaw dressing
2 cups whole cashew nuts
Pasta Slaw Dressing:
2 cups mayonnaise
1/4 to 1/2 cup ketschup
3 Tbsp. mustard
1 cup sugar
3/4 cup red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. black pepper
Mix dressing ingredients together and chill. Combine raw vegetables. Cook, drain, and cool pasta. When pasta has cooled, add to raw vegetables, and stir together. Just before serving, add dressing and cashew nuts. Refrigerate any leftovers.