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Garden pasta salad
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| Artist: |
_ |
| Categories: |
Appetizers, Pastas & Noodles, Salads |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Salad oil | | 1
| cup | Sliced mushrooms | | 1/2
| cup | Chopped onion | | 1
| | Clove garlic, minced | | 1
| cup | Thinly sliced zucchini | | 1
| cup | Broccoli cut into bite sized | | | Pieces | | 1
| tsp | Basil leaves, crushed | | 4
| oz | Corkscrew macaroni, cooked | | | And drained | | 1/4
| cup | Sliced, pitted ripe olives | | 1
| can | (10.5 oz.) condensed Spamis | | | Style vegetable soup | | 1/4
| cup | Red wine vinegar | | 1
| cup | Cubed Muenster |
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Procedures:
| 1 | In 10-oz. | | 2 | Skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. | | 3 | Stir in zucchini, broccoli and basil. | | 4 | Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. | | 5 | Remove from heat. | | 6 | In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. | | 7 | Cover; refrigerate until serving time, at least 4 hours. | | 8 | Just before serving, add the muenster cheese and toss lightly |
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