Oil And Vinegar Pasta Salad Dressing (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/3 cup oil, corn, vegetable or olive 3 tablespoons vinegar, red wine , white, balsamic, wine, cider etc. 1 teaspoon crushed or minced garlic 1 teaspoon basil and/or oregano Salt and Pepper to taste

Instructions

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool. While noodles are cooling, chop up any vegetables you are adding, and make dressing. Once cool, add all other ingredients you have chosen from the above list, adding the dressing last. Cool in the refrigerator for about 2 hours before serving. Makes a scant 1/2 cup. This recipe can be doubled or tripled.

Serving Size

Makes a scant 1/2 cup.

Notes

Lemon juice can be used in place of vinegar.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .