1 tablespoonMrs Dash seasoning(OR Italian seasoning OR Montreal Steak Seasoning)
2tablespoonolive oil(OR canola OR vegetable)
1/2teaspoonsugar (OR sugar substitute)
4tablespoonred wine vinegar(OR Balsamic, cider, or white OR lemon juice)
Cook pasta or rice according to package instructions. While it's cooking, prepare vegetables and other add-ins.
Drain pasta. Pour cool water over it to stop it from cooking more. Add pasta (or rice) to large bowl with a tight-sealing lid. Top with your choice of add-ins.
Pour the oil over the pasta or rice and veggies. Stir until all ingredients are coated.
Sprinkle a small amount of sugar or other sweetener over the salad. Then add the vinegar. Stir until all ingredients are coated.
Taste. If you don't like the balance, add more of whatever you think is missing.
The recipe is simply a suggestion. You can change anything to make it suit your taste.Once made, the salad should last about 4 days in the fridge. Serving Suggestion: Shake the bowl (cover on!) or toss the salad before serving. If desired, when serving, you can add hard boiled egg quarters, cheese or mushrooms—none of these should be added too far in advance as their texture will disintegrate as they sit in the dressing. If you discover that the salad is too dry as the dressing has absorbed into the rice or pasta, add a little oil and vinegar and mix.
Flexible Pasta or Rice Salad
Amount Per Serving
Calories 194Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
Vitamin A 145IU3%
Vitamin C 9.7mg12%
* Percent Daily Values are based on a 2000 calorie diet.