| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Oregano leaves |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
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
DRESSING
SALAD
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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