| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta shells |
| 2 |
c |
Mayonnaise |
| 1/4 |
c |
Parmesan cheese, grated |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic powder |
| 6 |
|
Hard boiled eggs, peeled and chopped |
| 1 |
c |
Mozzarella cheese, diced |
| 1 |
|
Red bell pepper, coarsely chopped |
| 4 |
|
Scallion, finely chopped |
INSTRUCTIONS
In a large pot of boiling water, cook oasta until tender. Meanwhile, in a
large bowl, blend the mayonnaise, parmesan cheese, vinegar, oregano, thyme,
salt, pepper, and garlic powder. Drain and rinse pasta and add to the
mayonnaise mixture; mix well . Add the chopped eggs, mozzarella cheese, red
pepper, and scallions. Mix just until combined. Serve immediately, or cover
and chill for serveral hours or overnight to blend flavors.
NOTES : Add some diced salami or pepperoni and the salad becomes a whole
meal in itself. For flavor variations, add 1/2 teaspoon dillweed or basil
Posted to MC-Recipe Digest V1 #655 by Raymond <r1706@tl.infi.net> on Jul 2,
1997
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