I like to add veggies to my salads, so I marinate corn, green beans, onions, carrots etc... (as long as they are atleast partially cooked ) in vinegar overnight before adding them into my pasta salads. Gives the whole salad more flavor. I use pasta (approx 1 lb) that is not quite fully cooked, pour on 1/3 to 1/2 of a bottle of Italian salad dressing letting it soak in, add the veggies and then the rest of the bottle of dressing letting it sit in the fridge for a few hours. Very Zesty!!!
Note: Beets, red cabbabge or red onions will bleed red while marinating turning everything pink/red :wink: