Title: Caesar Pasta Salad
Categories: Pasta Salad
Yield: 4 Servings
| 1 | lb | Package CREAMETTE Rotini uncooked |
| 1 | c | Dried tomatoes; cut in half use kitchen scissors |
| | | REYNOLDS Crystal Rose |
| | | Plastic Wrap |
| 2 | c | Cucumber; cut into quarters about 2 large; seeded* |
| 1/2 | c | Purple onion; chopped |
| 2 1/4 | oz | Can sliced ripe olives; drained |
| 8 | oz | Bottle commercial Caesar |
| | | Salad dressing, oil based |
| | | Not creamy |
| 1 | oz | SARGENTO Fancy Supreme |
| | | Shredded Parmesan Cheese |
| 1/2 | ts | Freshly ground pepper |
*Seed cucumber with grapefruit knife. Cook rotini according to package
directions; drain. Set aside. Combine tomatoes with boiling water to cover
in a small bowl; cover with crystal rose plastic wrap and let stand 10
minutes or until softened. Drain well. Combine rotini, tomatoes, cucumber,
onion and olives. Stir in salad dressing, Parmesan cheese, and pepper.
Cover with plastic wrap and refrigerate 2 hours. Yield 4 servings. *Plump
dried tomatoes: Pour boiling water over tomatoes and cover with plastic
wrap; let sit for ten minutes. Source: Cafe Southern Living Five Star
Dining; Southern Living Cooking School 4-29-93