Taste Test Thursday-Macaroni Salad

I have had many people requesting this recipe:

Marinated Pasta Salad

2 c. uncooked macaroni
2 diced tomatoes
½ c. green peppers
½ c. cucumbers
½ c. green onions

Sauce:
2/3 c sugar 1/3 c. oil
1.t salt
1 tsp pepper
1/3 ketchup
¼ c. vinegar

Cook macaroni. Add all vegetables then sauce. The great thing about this salad is that it keeps for 5 days so it is a good make ahead salad.

The following is a new rhubarb recipe that I tried:

Strawberry Rhubarb Dessert Bars

1 1/2 cups rhubarb, sliced into 1-inch pieces

1 1/2 cups fresh strawberries, sliced

1 tablespoon lemon juice

1/2 cup sugar

2 tablespoons cornstarch

Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.

Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside

1 1/2 cups flour

1 1/2 cups oats

1 cup brown sugar

3/4 cup butter, softened (12 tbs., or 1 1/2 sticks)
1/2 teaspoon baking soda
1/4 teaspoon salt

Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.

Set aside 1 1/2 cups of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.

Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown