|½ pounds||Rotelle or other Spiral Pasta|
|½ cup||Green Peas; (Thawed if Frozen, Raw if Fresh Peas are Available)|
|½ cup||Red Onion; Minced|
|½||Red Bell Pepper; Seeded and Finely Chopped|
|½ cup||Fresh Cilantro; Coarsely Chopped ; (Substitute Fresh Parsley if Cilantro is Not Available)|
|½ cup||Yellow Summer Squash; Cut into Small Cubes|
|4 cups||Mixed Salad Greens; (Endive, Spinach, Head and Leaf Lettuces)|
|½ cup||Fresh Lime Juice|
|4 tablespoons||Fresh Cilantro Leaves; Finely Chopped ; (Substitute Fresh Parsley if Cilantro is not available)|
|8 teaspoons||Olive Oil|
|2 teaspoons||Granulated Sugar|
|½ teaspoon||Ground Cumin|
|½ teaspoon||Black Pepper; Freshly Ground|
Today's recipe is readily prepared in under 20-minutes. Add a few fresh ingredients to your grocery list this week and take the weekend off while you begin to plan your meals ahead of time in order to minimize your kitchen-time, during the summertime. (At least in the Northern Hemisphere!) This particular pasta salad goes well with a couple barbecued ribs and a baked potato from the grill so get outside and enjoy yourself, as Past Greats continue at Recipe-a-Day! Prepare pasta in a large pot of boiling water as directed on the package until al dente. Drain and cool. Toss with a teaspoon of olive oil to keep from sticking, if desired. Combine peas, red onion, bell pepper, Cilantro and squash in a large bowl and add cooled pasta. Toss to mix.
To prepare salad dressing combine lime juice, Cilantro, olive oil, sugar, cumin, salt, and black pepper in small bowl. Whisk to thoroughly blend.
Pour over pasta and chill. Serve on a bed of salad greens topped with the pasta salad. Cover and refrigerate to store.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 22, 1998
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