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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is on the side of a bottle of Holland House white wine vinegar. I've found some of my favorite recipes on bottles of ingredients! At any rate, this looks good, but the bottle is empty. Ingredients:
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/4 cup white wine vinegar |
1/4 cup olive oil |
1/2 teaspoon sugar |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried dill weed |
1 small garlic clove, minced |
8 ounces rotini pasta, cooked and drained |
1/2 cup celery, sliced |
1/2 cup cucumber, sliced |
1/2 cup green onion, sliced |
1/2 cup carrot, julienned |
2 teaspoons fresh parsley, chopped |
Directions:
1. In a large bowl, stir together tomatoes, vinegar, oil, sugar, salt, pepper, dill weed, and garlic.
2. Add in remaining ingredients and toss to combine.
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