Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Mediterranean Pasta Salad
Famous Authors (View All Authors)
Salads And Dressings - Mediterranean Pasta Salad Post by :49505 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2926

Click below to download : Salads And Dressings - Mediterranean Pasta Salad (Format : PDF)

Salads And Dressings - Mediterranean Pasta Salad

2 cups macaroni, cooked, elbow -- or any small shape
3 cups veggies, any combination (celery, onion, peas, olives, radishes, zucchini, steamed and cooled cauliflower, broccoli, carrots) -- cut into pieces
1 cup cheese of your choice -- cubed
1 cup cooked ham, chicken or salami -- optional
Italian salad dressing
French or Catalina salad dressing


Combine pasta, veggies, cheese and meat and dress to taste with 1/2 Italian dressing and 1/2 French or Catalinadressing. Chill.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Mediterranian Pasta Salad Salads And Dressings - Mediterranian Pasta Salad

Salads And Dressings - Mediterranian Pasta Salad
1/2 cup olive oil3/4 cup parsley, chopped2 Tbl. garlic 4 tomatoes, peeled and chopped 1 (2 1/4 oz.) can sliced black olives 1 cup feta cheese, crumbled 1/4 cup fresh basil, chopped2 Tbl. lemon juice 14 OZ. cooked pasta
PREVIOUS BOOKS

Salads And Dressings - Pasta -  Mediterranean Pasta Salad Salads And Dressings - Pasta - Mediterranean Pasta Salad

Salads And Dressings - Pasta -  Mediterranean Pasta Salad
12 oz. corkscrew or penne pasta (cook, rinse and drain) 1 can (14.5 oz.) diced tomatoes with garlic, basil and oregano 1 can (15 oz.) garbanzo beans, drained and rinsed 1 jar (6 oz.) marinated artichoke hearts (in oil) 1 can (2.5 oz.) sliced black olives, drained 1 small red onion, very thinly sliced Salt & Pepper to taste, chopped parsley to garnish Combine the tomatoes, artichoke hearts (including their marinades), drained beans, drained olives and onions in a bowl. Let stand at least 1 hour at room temp. to blend flavors. Toss with pasta, season with salt and pepper to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT