Italian Tomato & Pasta Salad (vegan) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked small macaroni, any s
32 ounce: Canned tomatoes, drained/1" reserve liquid
2 tbsp: Wine vinegar,
1/4 tsp: Garlic powder,
1 tsp: Dried basil,
1 tsp: Dried oregano,
2 tbsp: Parmesan cheese,
Directions:
Chunks of tomatoes and lots of Italian spices make this a real
winner. It serves 8 as a side dish or 4 as a tasty main meal. In a
large bowl, combine all ingredients, mixing well. Add small amounts
of tomato liquid until pasta is evenly moistened. Chill several hours
to blend flavors. Mix well before serving. You can salt & pepper to
taste but the sodium in the nutritional analysis will not show that.
Nutrition (per serving): 133 calories Total Fat 1 g (8% of
calories) Source: Lean Luscious & Meatless, Page(s): 99, Date
Published: 1992 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
winner. It serves 8 as a side dish or 4 as a tasty main meal. In a
large bowl, combine all ingredients, mixing well. Add small amounts
of tomato liquid until pasta is evenly moistened. Chill several hours
to blend flavors. Mix well before serving. You can salt & pepper to
taste but the sodium in the nutritional analysis will not show that.
Nutrition (per serving): 133 calories Total Fat 1 g (8% of
calories) Source: Lean Luscious & Meatless, Page(s): 99, Date
Published: 1992 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp