Yield: 8 Servings
Measure | Ingredient |
---|---|
4 cups | Diced seeded tomato |
3 tablespoons | Chopped fresh oregano |
3 tablespoons | Minced green onions |
3 tablespoons | Fresh lemon juice |
1 tablespoon | Olive oil |
1 teaspoon | Coriander seeds -- crushed |
¼ teaspoon | Salt |
⅛ teaspoon | Crushed red pepper |
2 \N | Garlic cloves -- minced |
6 cups | Hot cooked vermicelli |
\N \N | (3/4 pound uncooked pasta) |
Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup).
Recipe By : Cooking Light, May 1995, page 118 From: Date: