Pasta primavera salad

Yield: 4 servings

Measure 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

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

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