Vegetable pasta salad alla siciliana

Yield: 8 Servings

Measure Ingredient
16 ounces Penne, Ziti, or Mostaccioli uncooked
4 cups Fresh broccoli florets
½ cup Vegetable oil
¼ cup White wine vinegar
2 \N 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
\N \N Salt to taste

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]

Similar recipes