| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Any type pasta, cooked and drained |
| 1 | Red pepper, diced | |
| 1 | Green pepper, diced | |
| 10 | Pitted black olives, sliced | |
| 1 | lg | Tomato or 3 egg tomatoes, diced (with juice) |
| 2 | Cloves garlic, minced | |
| 1 | bn | Scallions, sliced |
| 1/4 | c | Olive oil |
| Salt and black pepper to taste |
INSTRUCTIONS
VEGETABLES Two recipes for the "nine days": source: Carol Neuman - N.Y.C. Combine all vegetables and mix well. It is better to let the vegetables "rest" a while. Pour cold vegetables over HOT pasta and enjoy!! Posted to JEWISH-FOOD digest V97 #208 by cneuman1@juno.com on Jul 4, 1997
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