| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Salads | 4 | servings | |
INGREDIENTS
| 3 | c | Diced red tomatoes |
| 1/4 | c | Extra virgin olive oil |
| 3 | tb | Red wine vinegar |
| 1 | Garlic clove; minced | |
| 1/2 | ts | Salt |
| Freshly ground pepper | ||
| 1 | Box bow-tie pasta; farfalle | |
| 1/2 | c | Fresh corn kernels |
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | c | Diced zucchini |
| 1/4 | c | Chopped fresh basil |
INSTRUCTIONS
In large serving bowl, combine tomatoes, olive oil, vinegar, garlic, salt and pepper. Set aside while cooking pasta. Cook pasta in plenty of boiling water until done but still firm to bite. Remove from heat and add cold running water to pan. Drain pasta and add to tomatoes, along with corn, mushrooms, zucchini and basil. Toss and serve at room temperature or slightly chilled. Serves 4 to 6. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Topeka Capital Journal 2-11-98. Recipe by: Topeka Capital Journal 2-11-98 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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