Yield: 8 servings
Measure | Ingredient |
---|---|
1 pack | (1-lb) tiny pasta (shells or elbows), cooked and cooled at room temperature |
½ cup | Trimmed, thinly sliced green onion |
½ small | Red onion, finely chopped |
½ \N | Sweet red pepper, finely chopped |
½ \N | Sweet yellow pepper, finely chopped |
¼ cup | Finely chopped fresh parsley leaves |
¼ cup | Finely chopped fresh basil |
2 tablespoons | Finely chopped fresh mint |
1 tablespoon | Fresh thyme leaves |
¼ cup | Extra virgin olive oil |
3 tablespoons | Red-wine, raspberry, or other flavorful vinegar |
¼ teaspoon | Salt |
⅛ teaspoon | Ground black pepper |
1. In large bowl, combine cooked pasta, green onion, red onion, peppers, parsley, basil, @nt, and thyme, 2. In small bowl, whisk together oil, vinegar, salt, and black pepper; add to salad. Toss salad to coat well with dressing and serve at room temperature.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary