1 (16-ounce) container vegetable-based noodles or large pasta
2 tablespoons vegetable broth soup mix
1 large or 2 medium cucumbers, diced
1 large tomato, diced
1 small onion, finely chopped
1 green pepper, finely diced
1 cup salad oil
1 cup vinegar
1/2 cup sugar
1 tablespoon parsley
2 teaspoons seasoning salt
2 teaspoons sweet n hot mustard
2 teaspoons minced green onion
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon celery seed
1. Pasta Salad: Cook noodles according to package directions, except substitute the vegetarian broth soup mix for salt. Drain, rinse in cold water to cool, and drain again.
2. Add cucumbers, tomato, onion, and green pepper.
3. Herb Dressing: Combine all dressing ingredients in a covered jar or container; shake well.
4. Pour the herb dressing over and serve.
Source: © 1999 Anai Rhoads. All Rights reserved.