Pasta primavera salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Tomato, large, cut in chunks |
| ⅓ | cup | Olive oil |
| 3 | tablespoons | Wine vinegar |
| 1 | tablespoon | Basil leaves, fresh |
| Salt and fresh ground black pepper to taste | ||
| 4 | eaches | Tomatoes, large, peeled seeded and coarsley chopped |
| ½ | pounds | Mushrooms, sliced |
| 1 | each | Onion, peeled, halved and thinley sliced |
| ½ | pounds | Fettuccine pasta, fresh, cooked, drained, tossed with 1 tb olive oil, and cooled to room temperature |
| 2 | cups | Broccoli, broken into small fleurettes and steamed until crisply tender |
| ½ | cup | Scallions, thinly sliced |
Directions
Puree tomato, oil, vinegar, and basil in a food processor. Beat in salt and pepper. Toss puree with chopped tomatoes, mushrooms, and onion slices. Toss with cooled pasta and broccoli. Sprinkle with scallion slices and serve.
Source: The Hay Day Cookbook - Sterns/Williams - Atheneum (c)1986 MealMaster Format: Grant Ames - 10/94 Submitted By GRANT AMES On 01-09-95