Pasta/Potato: Pasta Salad w/ Snow Peas
Source of Recipe
A Midwest Gardener's Cookbook
List of Ingredients
1 pound rigatoni pasta, uncooked
1/2 cup oil
1/2 teaspoon dill seed, lightly crushed
1/2 teaspoon red pepper flakes
salt and pepper to taste
1 green bell pepper, sliced thin
2 small yellow summer squash, sliced thin
2 cups snowpeas, blanched
1 cup sliced mushrooms
8 bunches green onions, sliced thin
1/2 cup red wine vinegarRecipe
Cook pasta al dente and drain. While still warm, toss with 9 tbl. of the oil and the spices in large bowl. Heat remaining 3 tbl. oil in large skillet. Saute peppres until crisply tender, about 4 minutes. Add to the pasta. Combine remaining veggies with pasta. Sprinkle red wine vinegar over top and toss well, refrigerating until serving time. Serves 4 as main dish.
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