| 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
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