Lakeland Pasta Salad Recipe

Lakeland Pasta Salad Recipe

Crisp garden vegetables and festive rotini with tantalizing Lakeland Dressing is a refreshing addition to the buffet table, whether celebrating an autumn holiday or enjoying a Sunday afternoon with friends.

Recommended Brew: Issaquah Bullfrog Ale, Issaquah Brewhouse, Issaquah, Washington USA

Style: Hefeweizen – While a hazy golden-orange body showcases her grand, foamy-white head, a touch of crusty wheat bread graininess touches the tongue, followed by light lemongrass, honey, citrusy fruit and pepper.

4 C. veggie rotini, cooked al dente; drain
1-1/2 C. broccoli florets, cut in bite-sized pieces
1-1/2 C cauliflower, cut in bite sized pieces
3 carrots, peeled and cut in matchsticks
1 pint grape tomatoes
1/4 C. black olives, sliced
1/4 C. stuffed green olives, sliced
1/2 C. fresh mushrooms, sliced
1/2 C. green bell pepper, cut in lengthwise pieces
1/2 C. yellow bell pepper, cut in lengthwise pieces
1/2 lb bacon, crisply cooked

In saucepan, steam broccoli, cauliflower and carrots in scant 1/2 inch of boiling water for 4 minutes. Drain.

In large salad bowl, combine cooked pasta with prepared vegetables and remaining ingredients, except bacon. Reserve bacon as topping.

Prepare Lakeland Dressing:
1/2 C olive oil
1/8 teaspoon fresh ground pepper
3 tablespoons wine vinegar – to taste
3 tablespoons Issaquah Bullfrog Ale
3/4 teaspoon salt
dash garlic powder

Combine olive oil, wine vinegar, and Issaquah Bullfrog Ale in a jar. Add fresh ground pepper, salt, and garlic powder. Shake ingredients together for 1 minute. Pour over pasta salad and lightly toss. Break up crisp bacon and sprinkle over top. Serve.

* Health Benefit: Rich in vitamin A, B-complex vitamins, vitamin C, vitamin D, complex carbohydrates, biotin, potassium, magnesium, zinc, copper, pantothenic acid, folic acid


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