Pasta Vinaigrette
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:16am

Ingredients




6 ounces pasta uncooked
(elbows, shells, or fusilli)
1 cup shredded carrot
2 tablespoons red wine vinegar 1/4 cup Estee Italian salad dressing
2 tablespoons chopped parsley
2 tablespoons chopped chives

Preparation

1 Cook pasta as directed on package. Rinse with cold water and drain well. Cool. 2 Combine salad dressings with carrots, parsley, and chives. Add cooled pasta and toss lightly. Chill. 3 Garnish with paprika before serving, if desired. 4 This recipe yields 6 servings. 5 Serving size: 1/6 recipe.