Corkscrew and Tomato Salad
Source of Recipe
Unknown
List of Ingredients
1 lb. corkscrew pasta
1/2 cup olive oil
1/4 cup balsamic vinegar
1 small garlic clove, peeled
1/2 cup walnuts
1 tsp. salt
Fresh pepper to taste
4 medium tomatoes
1 can (16 oz.) white beans, drained and rinsed
Recipe
Cook the pasta "al dente" in 4 quarts of boiling salted water. Drain, then cool the pasta under running water. In a blender or food processor, puree the olive oil, balsamic vinegar, garlic and walnuts until smooth. Season with salt and pepper. Halve the tomatoes, remove the seeds and chop into bits. Combine with the beans and dressing in a bowl. Pat the pasta dry and add it to the other ingredients. Mix well. Marinate for 30 minutes. Serves 8.
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