Italian Basil Pasta Salad
Country Woman
Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. —Charlotte Gehle, Brownstown, Michigan
SERVINGS: 18
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. + chilling
Ingredients:
1 package (16 ounces) bow tie pasta
2 cups grape tomatoes
7 ounces fresh mozzarella cheese, cubed
1 medium sweet yellow pepper, chopped
1 small red onion, chopped
1/2 cup pickled banana pepper rings
1 can (2-1/4 ounces) sliced ripe olives, drained
4 thin slices hard salami, diced
1/2 cup fresh basil leaves, thinly sliced
DRESSING:
3/4 cup olive oil
3/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
Directions:
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 18 servings
Nutrition Facts
One serving:3/4 cup
Calories: 224, Fat:13 g, Saturated Fat:
3 g, Cholesterol:
Beth Layman :)
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