Recipe courtesy of Ed Glebus
1 lb Barilla Elbow Pasta, cooked
1/2 c extra fine cane sugar
1/4 c unseas rice vinegar
1/2 oz green onions, chopped
2 tsp ground white pepper
1. Bring a large pot of salted water (1 Tbs salt/1.5 gallons water) to a boil. Add pasta and cook until al dente. Drain and rinse with cold water. Toss with oil.
2. Make dressing mixing all remaining ingredients well.
3. Mix macaroni with dressing and reserve cold under 41 degrees.
