| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Medium-size pasta shells; (about 2 3/4 cups) |
| 1 |
c |
Chopped pitted brine-cured black olives; (such as Kalamata) |
| 1 |
c |
Chopped red bell pepper |
| 1 |
c |
Crumbled feta cheese; (about 4 ounces) |
| 1/2 |
c |
Diced sharp white cheddar cheese; ( about 2 1/2 |
|
|
; ounces) |
| 1/2 |
c |
Grated Gouda cheese; (about 2 1/2 ounces) |
| 6 |
tb |
Chopped fresh basil |
| 1/4 |
c |
Basil vinegar or red wine vinegar |
| 3/4 |
c |
Olive oil |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Cook pasta in pot of boiling water until tender but still firm to bite.
Drain. Rinse with cold water and drain well.
Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to
combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar;
season dressing to taste with salt and pepper. Toss salad with enough
dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
(Can be prepared 8 hours ahead; keep refrigerated.)
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1873 Calories (kcal); 194g Total Fat; (91% calories from fat);
23g Protein; 17g Carbohydrate; 134mg Cholesterol; 1678mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 37 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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