SC - OOP - Pasta salads?
Diana Skaggs
upsxdls at okway.okstate.edu
Fri Oct 9 08:28:35 PDT 1998
Here's my current favorite pasta salad:
1# fresh or frozen cheese tortellini, cooked & chilled
1 - 16 oz can baby corn, cut in bite-sized pieces
1 med. red onion, cleaned & coarsely chopped
1 -16 oz can whole black olives
8 oz mozzarella cheese, in bite-sized cubes
4 oz (drained wt) whole button mushrooms
1 medium red bell pepper, in bite-sized pieces
Gently stir together, then pour a 16 oz bottle of your favorite Italian
dressing (I use Kraft Fat-free Zesty Italian). Stir and refrigerate.
Better after standing overnight.
Either add the artichoke hearts & sundried tomatoes, or exchange them for
something else I used. This is a loose recipe. I've added fresh
vegetables (cucumber, tomatoes, etc.) with success. Fresh vegetables do
cut down on the shelf life. Leanna of Sparrowhaven
______________________________ Reply Separator _________________________________
Subject: SC - OOP - Pasta salads?
Author: <sca-cooks at Ansteorra.ORG> at SMTP
Date: 10/8/98 4:17 PM
Anyone got a **GOOD** recipe for a pasta salad? Preferably something along
the lines of including artichoke hearts/sun-dried tomatoes or something like
that? I'm catering a mundane wedding next month (for two SCA friends, go fig)
and they really wanted a green salad with vinaigrette/Italian and a pasta salad
with "something else..." ;-)
Thanks in advance!
- k
"Live, live, live! Life is a banquet, and most poor suckers are starving to dea
!"
- Auntie Mame
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