| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Tabasco, Salads, Vegetarian |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked pasta; (shells, tortellini, |
|
|
; etc.) drained |
| 1 |
c |
Zucchini slices |
| 1 |
|
Red pepper; seeded and cut into |
|
|
; julienne strips |
| 1 |
c |
Sliced mushrooms |
| 1 |
|
Egg; beaten |
| 6 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Cider vinegar |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
TABASCO brand Pepper Sauce |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Coarsely chopped walnuts |
INSTRUCTIONS
In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In
small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce,
mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle
with walnuts just before serving. Makes 4 servings.
From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998, converted
by MM_Buster v2.0l.
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