| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Oil |
| 1/3 |
c |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Lemon (juice only) |
|
|
Salt, pepper |
| 1 |
lb |
Wagon wheel pasta |
| 2 |
tb |
Olive oil |
| 1 |
|
Green bell pepper; sliced |
| 1 |
|
Red bell pepper; sliced |
| 1/2 |
c |
Chopped fresh dill or more if desired |
INSTRUCTIONS
DRESSING
SALAD
To make dressing, combine oil, vinegar, mustard, garlic and lemon juice and
season to taste with salt and pepper. To make salad, cook pasta in boiling
salted water until al dente. Drain and cool. Place in large bowl. Heat
olive oil in skillet. Add green and red peppers and saute until barely
tender. Add to pasta along with dill. Add dressing. Toss to coat pasta
well. Chill, covered, until serving time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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