Yield: 8 Servings
|2 cups||Uncooked salad or medium pasta shells|
|2 mediums||Tomatoes; seeded and diced|
|2||Green onions; thinly sliced|
|¼ cup||White wine vineage|
|2||Cloves garlic; minced|
|⅓ cup||Olive oil|
|1¼ cup||Sargento® Cheddar Cheese; (5 ounces)|
Cook pasta according to package directions; cool. In large bowl, toss together pasta, tomatoes, and onions. In small bowl, stir together vinegar, oregano, garlic and sugar. Gradually add oil, whisking until smooth and thickened. Add to pasta. Toss to coat thoroughly. Stir in cheese. Cover and refrigerate until chilled. Toss before serving.
Recipe by: Sargento Cheese Company, Inc.
Posted to MC-Recipe Digest V1 #988 by "M. Hicks" <nitro_ii@...> on Jan 6, 1998