0
(0)
CATEGORY CUISINE TAG YIELD
Jewish Salads 4 servings

INGREDIENTS

3 c Diced red tomatoes
1/4 c Extra virgin olive oil
3 tb Red wine vinegar
1 Garlic clove; minced
1/2 ts Salt
Freshly ground pepper
1 Box bow-tie pasta; farfalle
1/2 c Fresh corn kernels
1/2 c Sliced fresh mushrooms
1/2 c Diced zucchini
1/4 c Chopped fresh basil

INSTRUCTIONS

In large serving bowl, combine tomatoes, olive oil, vinegar, garlic, salt
and pepper. Set aside while cooking pasta. Cook pasta in plenty of boiling
water until done but still firm to bite. Remove from heat and add cold
running water to pan. Drain pasta and add to tomatoes, along with corn,
mushrooms, zucchini and basil. Toss and serve at room temperature or
slightly chilled. Serves 4 to 6. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Topeka Capital Journal 2-11-98.
Recipe by: Topeka Capital Journal 2-11-98
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb
05, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?