Summertime pasta salad - country cooking
8 servings
Ingredients
| Quantity | 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 | Sweet red pepper, finely chopped | |
| ½ | 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 |
Directions
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