Summer
Pasta Vegetable Salad Nancy
Harrison
Pasta:
8-12
oz pasta shells
Cool
al dente, drain and cool
Add:
1
can kidney beans
1
can garbanzo beans
1
small jar marinated artichoke hearts
½
small head of red cabbage, thinly sliced
Lots
of ripe tomatoes, chopped
1
Small red pepper cut in strips
Lots
of fresh grated shredded parmesan cheese
Sliced
black olives
Dressing:
½
- ¾ cup rice vinegar
¼
cup EVOO (Extra virgin olive oil)
Sugar
to taste (More than you expect!)
Fresh
ground pepper
Kosher
salt
Mix
together until the sugar dissolved and adjust to taste
Mix
it up and enjoy – tastes better the longer it sits in the fridge
Easy
to double or triple in size
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