Italian tomato & pasta salad (vegan)

Yield: 8 Servings

Measure Ingredient
4 cups Cooked small macaroni; any s
32 ounces Canned tomatoes; drained/1\" reserve liquid
2 tablespoons Wine vinegar
¼ teaspoon Garlic powder
1 teaspoon Dried basil
1 teaspoon Dried oregano
2 tablespoons Parmesan cheese

Chunks of tomatoes and lots of Italian spices make this a real winner. It serves 8 as a side dish or 4 as a tasty main meal. In a large bowl, combine all ingredients, mixing well. Add small amounts of tomato liquid until pasta is evenly moistened. Chill several hours to blend flavors. Mix well before serving. You can salt & pepper to taste but the sodium in the nutritional analysis will not show that.

Nutrition (per serving): 133 calories Total Fat 1 g (8% of calories) Source: Lean Luscious & Meatless, Page(s): 99, Date Published: 1992 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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