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