Patio pasta salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked pasta; (shells, tortellini, |
| ; etc.) drained | ||
| 1 | cup | Zucchini slices |
| 1 | Red pepper; seeded and cut into | |
| ; julienne strips | ||
| 1 | cup | Sliced mushrooms |
| 1 | Egg; beaten | |
| 6 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Cider vinegar |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | TABASCO brand Pepper Sauce |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ½ | cup | Coarsely chopped walnuts |
Directions
In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce, mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle with walnuts just before serving. Makes 4 servings.
From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com By "Karen Sonnessa" <ksonness@...> on Jun 14, 1998, converted by MM_Buster v2.0l.