Sausalito Pasta Salad        
By Arlene Burnett, Pittsburgh Post-Gazette

"I've been trying to find a recipe for a delicious pasta salad that I made about 15 years ago. It was called Sausalito Pasta Salad. I think the recipe was from a McCormick garlic powder advertisement. It used little refrigerated ravioli and had an olive oil and wine vinegar dressing," writes Sheri Jones of Ross.

Dorothy Gillespie of Verona responded to her request. Although pasta salads are normally served at picnics, this pasta salad is for all seasons. It makes a terrific presentation and is easy to make.


Vinaigrette Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoon McCormick/Shilling California Style Garlic Powder, see note

Salad:
1 pound mini cheese ravioli, cooked
2 carrots, cut in julienne strips
2 cups broccoli florets
1 cup chopped red and green peppers (we used about 1/4 cup of each)
2 green onions, finely sliced
1/2 cup ripe olives (we used a 3.8-ounce can of sliced)
 

Directions:
In a large bowl, blend dressing ingredients well. Blanch carrots and broccoli in boiling water 1 minute. Rinse in cold water, drain well, add to dressing with remaining ingredients. Toss gently but well. Chill 2 hours or serve at room temperature.

Serves 4.