| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Pasta | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 2 | T | Lemon juice |
| 2 | T | Red wine vinegar |
| 1 | t | Oregano leaves |
| 1/2 | t | Dry mustard |
| 1/2 | t | Basil |
| 1/4 | t | Paprika |
| 1/4 | t | Thyme |
| 1 | Clove garlic, crushed | |
| Dash pepper | ||
| 2 1/2 | c | Pasta shells or spirals |
| uncooked | ||
| 1 | c | Broccoli flowerets |
| cooked tender-crisp | ||
| 1/2 | Medium red onion | |
| thinly sliced | ||
| 2/3 | c | Sliced pepperoni |
| 2 | Medium tomatoes | |
| 4 | Hard-cooked eggs, wedged |
INSTRUCTIONS
Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, scile tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately. Preparation time: 20 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”