Vegetable pasta salad alla siciliana
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Penne, Ziti, or Mostaccioli uncooked |
| 4 | cups | Fresh broccoli florets |
| ½ | cup | Vegetable oil |
| ¼ | cup | White wine vinegar |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried crushed red pepper flakes |
| 3 | cups | Quartered cherry tomatoes |
| ⅓ | cup | Grated Parmesan cheese |
| Salt to taste | ||
Directions
1.Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. 2.In small bowl, whisk together oil, vinegar, garlic and seasonings. 3.In large bowl, toss pasta and broccoli, cherry tomatoes, ½ cup dressing and Parmesan cheese. Season to taste. 4.Cover; refrigerate. Before serving, toss well with remaining dressing. 8 servings.
For best results, use AMERICAN BEAUTY Mostaccioli; IDEAL by San Giorgio Ziti or Mostaccioli; P&R Penne, Ziti or Mostaccioli, RONZONI Penne, Ziti or Mostaccioli; SAN GIORGIO Penne, Ziti or Mostaccioli; or SKINNER Mostaccioli.
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]