I couldn’t get enough of this salad. I made it a lot.
The beauty of this dish is that it’s so versatile.
Any kind of pasta… the last two times I’ve made this I used macaroni, fettuccini, and spaghetti. Cook them up according to package directions, drain, rinse in cold water and let cool.
Mix up a dressing… Mine kind of varies but tends to include; balsamic vinegar, olive oil, brown sugar, and soy sauce (I use liquid aminos because it has less sodium). Sometimes I throw in a bit of BBQ sauce and Yoshida’s Teriyaki sauce, but both of those are high in sodium too, so I just use a bit. And then some red wine vinegar. Mix it up and add the noodles and mix to coat.
After that just add whatever you have and want… chopped onions, tomatoes, mushrooms, green olives, black olives, broccoli, celery, or other veggies, shrimp, chicken or whatever.
Let chill for an hour or two and it’s ready to go.
It can be served cold, room temp, or pan-fried and hot. It’s fantastic no matter what.