| 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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