Patio pasta salad

Yield: 4 servings

Measure Ingredient
2 cups Cooked pasta; (shells, tortellini,
\N \N ; etc.) drained
1 cup Zucchini slices
1 \N Red pepper; seeded and cut into
\N \N ; julienne strips
1 cup Sliced mushrooms
1 \N Egg; beaten
6 tablespoons Grated Parmesan cheese
2 tablespoons Olive oil
1 tablespoon Cider vinegar
1 \N Clove garlic; minced
½ teaspoon TABASCO brand Pepper Sauce
½ teaspoon Dry mustard
¼ teaspoon Salt
½ cup Coarsely chopped walnuts

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 By "Karen Sonnessa" <ksonness@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

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