Yield: 2 Servings
|225 grams||Pasta bows cooked 'al dente'|
|3 mediums||Courgettes; finely diced|
|1 \N||Canned pimento finely chopped|
|2 tablespoons||Chopped fresh tarragon|
|5 tablespoons||Olive oil (4-5 tbs.)|
|1 tablespoon||Raspberry vinegar|
|2 \N||Garlic cloves; crushed|
Pasta salads make wonderful meals through all the seasons of the year. This one is dressed with a lovely mixture of olive oil, raspberry vinegar and garlic, which soaks into the cooled pasta, making it special indeed.
Rinse the cooked, drained pasta bows under running water and shake them dry. Mix them with the courgettes, pimento and chopped tarragon.
Stir the olive oil, raspberry vinegar and garlic together and dress the salad with the mixture. Leave to stand for an hour or so for the pasta to soak up the dressing.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias