| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Salads |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked Pasta wheels |
|
|
Raw Carrot * |
|
|
Med onion, chopped |
|
|
Rib Celery, sliced thin |
| 1/2 |
x |
Green pepper, chopped |
| 5 |
x |
Radishes, sliced thin |
| 6 1/2 |
oz |
Can drained Tuna, water pack |
| 3/4 |
c |
Dressing (see recipe) |
|
|
freshly ground black or 1 t Salt |
|
1 |
garlic clove, mashed |
INSTRUCTIONS
* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could
just as easily use shells and rename it Seashell Salad, etc. Toss all the
ingredients in a large salad bowl and chill. The salad can be made the
night before and refrigerated. If you want to take it easy, just slice all
the veggies with a food processor. BASIC DRESSING 1 c extra-virgin olive
oil 2 t
Honey 2/3 c brown rice vinegar
""""""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""" Combine
all ingredients and shake well or blend. Refrigerate. Keeps for up to a
week. Makes a little less than 2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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