Creamy Oriental Pasta Salad
C. Robertson Lynchburg, VA
2 pounds rotini pasta, uncooked (10 cups dried pasta)
1 1/2 pounds broccoli florets, stems removed and chopped into bite-siized pieces
3 large red peppers, coarsely chopped to bite-sized pieces
Dressing:
1 cup canola oil
2 cups Miracle Whip (light preferred)
1 cup Soy Vay Veri Veri Teriyaki
2 Tbs. sesame seeds
Cook pasta al dente and rinse in cold water. Drain well and combine with chopped broccoli and red peppers. Combine dressing ingredients using whisk; mix with pasta and vegetables. Refrigerate at least one hour before serving.
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