| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Pasta |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Plain yogurt |
| 3/4 |
c |
Mayonnaise |
| 1 1/2 |
tb |
White wine vinegar — or to |
|
|
Taste |
| 3/4 |
c |
Minced fresh parsley |
| 1 |
lg |
Red onion — quartered and |
|
|
Sliced |
| 3/4 |
c |
Finely chopped fresh herbs |
|
|
Basil, dill, etc. |
| 1 1/2 |
lb |
Tricolor pasta |
INSTRUCTIONS
In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion
and herbs. Cook pasta until tender, about 12 minutes. Drain pasta and rinse
with cold water. Drain and toss with dresssing and salt and pepper to
taste. Salad may be made 4 hours ahead and chilled, covered. If pasta
absorbs dressing while standing, toss with about 3 tbsp warm water.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
Recipe By : Gourmet - 7/94
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