"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Salad - Mona Vinikoff Recipe

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This recipe for Pasta Salad - Mona Vinikoff, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Vinikoff
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb tri-colored fusili
1 head broccoli florets (or cauliflower, or mixture)
1 small zucchini, washed, sliced & quartered
1 small yellow squash, washed, sliced & quartered
1 red pepper, cut into strips
1 green pepper, cut into strips
30 large black pitted olives, halved
1/2 c Zesty Italian dressing

Directions:
Directions:
Cook, drain and chill pasta. Blanch vegetables, as follows: for zucchini and yellow squash, 1 1/2 minutes; for broccoli or cauliflower florets, 2 minutes).

Drain and cool blanched vegetables and add to pasta. Add peppers and olives. Add dressing and toss to coat.

NOTE: You can use other vegetables as desired, and/or in place of some in the recipie, like grated carrots. Also, if using very young and tender squash, it does not need to be blanched.

 

 

 

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