So, I discovered that unless I go to Sam's club or order it online, I can't find this particular salad dressing. What I *CAN* find, though, is Ken's Sweet Vidalia Onion dressing (they have a light version, too!), which tastes exactly the same and is a lot cheaper. I've found that dressing almost everywhere I shop for groceries, including Walmart & Target, so it should be easier to make this recipe.
I came up with this recipe while in Sam's Club the other day buying groceries for my class reunion that my husband and I were preparing for. I'd picked up the typical Italian dressing that goes in every pasta salad ever known to man and when I saw the Virginia Brand Vidalia Onion Vinaigrette (Sorry, folks at Virginia Brand, you have it spelled incorrectly), I decided to change things up a little. It's super easy, but it does make a lot, so condense according to your needs.
2 bags tri-colored rotini pasta
¾ C Virginia Brand Vidalia Onion Vinaigrette dressing (about half the bottle)
1 envelope Vegetable Soup/Dip mix (I used Lipton, but Knorr works well, too)
¼ C Parmesan cheese
Cook the pasta per package directions, making sure you lean toward the side of undercooked rather than over-cooked. The pasta will absorb some of the dressing causing them to plump up, so you don't want it real soft to begin with. Drain and rinse in cold water until there's no heat left in the noodles. Shake off excess water and put in a large mixing bowl. Add the dressing and the soup mix, stirring well until all the pasta is coated with dressing. Just before serving, sprinkle the Parmesan cheese over the top.
- Chopped cooked chicken breast
- Crumbled bacon pieces
- Diced pimientos
- Sliced olives
- Chopped red and green bell pepper
- Sliced fresh mushrooms