Yield: 4 servings
|8 ounces||Penne pasta|
|2 tablespoons||Olive oil|
|5 tablespoons||Fresh lemon juice|
|½ teaspoon||Ground cumin|
|Freshly ground black pepper; to taste|
|1 pinch||Cayenne pepper|
|1 cup||Diced seedless cucumber|
|½ cup||Kalamata olives; (optional)|
|Pitted and coarsely chopped|
|2||Green onions; minced|
|1 large||Clov garlic; minced|
|1 pounds||Ripe cherry or teardrop tomatoes|
|(yellow or red or a combination)|
|2 tablespoons||Finely chopped fresh parsley|
4 SERVINGS DAIRY-FREE
One of the most appealing aspects of a pasta salad is that it allows you to improvise. Experiment by adjusting the seasonings and substituting or adding sauteed mushrooms, feta cheese or blanched green beans.
Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally.
Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste.
Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature.
PER SERVING: 261 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 128MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 30 Converted by MM_Buster v2.0l.