| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Salads, Pasta, Side dish, Mark’s |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Small pasta shells |
| 4 |
lg |
Tomatoes, quartered |
| 1 |
|
Red bell pepper, sliced |
| 4 |
oz |
Green beans, steamed |
| 8 |
|
Black olives |
| 1 |
ts |
Capers |
| 4 |
tb |
Olive oil |
| 2 |
tb |
White vinegar |
| 2 |
|
Garlic cloves, chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well & rinse under cold water. Set aside.
In a large bowl, mix together the pasta, bell pepper, tomatoes,
beans; add the olives & capers. Mix the oil, vinegar, garlic, salt &
pepper & pour over the pasta. Toss well just before serving.
Recipe by Mark Satterly
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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