Pasta Primavera Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 each: Tomato, large, cut in chunks
-thinley sliced,
1/3 cup: Olive oil,
1/2 lbs: Fettuccine pasta, fresh,
3 tbsp: Wine vinegar,
-cooked, drained, tossed
1 tbsp: Basil leaves, fresh
-with 1 tb olive oil, and
Salt and fresh ground black,
-cooled to room temperature,
-pepper to taste,
2 cup: Broccoli, broken into small
4 each: Tomatoes, large, peeled
-fleurettes and steamed,
-seeded and coarsley chopped,
-until crisply tender,
1/2 lbs: Mushrooms, sliced
1/2 cup: Scallions, thinly sliced
1 each: Onion, peeled, halved and
Directions:
Puree tomato, oil, vinegar, and basil in a food processor. Beat in
salt and pepper. Toss puree with chopped tomatoes, mushrooms, and
onion slices. Toss with cooled pasta and broccoli. Sprinkle with
scallion slices and serve.
Source: The Hay Day Cookbook - Sterns/Williams - Atheneum (c)1986
MealMaster Format: Grant Ames - 10/94
Submitted By GRANT AMES On 01-09-95
Source from luhu.jp
salt and pepper. Toss puree with chopped tomatoes, mushrooms, and
onion slices. Toss with cooled pasta and broccoli. Sprinkle with
scallion slices and serve.
Source: The Hay Day Cookbook - Sterns/Williams - Atheneum (c)1986
MealMaster Format: Grant Ames - 10/94
Submitted By GRANT AMES On 01-09-95
Source from luhu.jp