"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Donna Lippman's Pasta Salad Recipe

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This recipe for Donna Lippman's Pasta Salad, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Lippman
Added: Sunday, September 21, 2008


6oz.penne or bowties
1bag frozen tortellini
1/2c. olive oil
1/3c. red wine vinegar
1/2 tsp. each dill, oregano & basil
1 tsp Dijon mustard
1tbsp. fresh chopped parsley
3 diced scallions
1tsp sugar or 1 sweet'n lo
broccoli & snow peas, blanched (throw into pot of tortellini for the last minute of boiling)
grape tomatoes
small whole black olives
shredded parmesan for garnish

Follow directions on bag for tortellini (use the whole bag). Drain. Mix the oil and spices in a bowl. Add blanched vegetables, tomatoes, olives and mushrooms to pasta. Pour the dressing over everything and toss thoroughly. Chill in refrigerator.




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