"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

Rainbow Pasta Salad Recipe

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This recipe for Rainbow Pasta Salad, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Vander Meulen
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. tricolor pasta
2 c. broccoli florets
1 c. chopped carrots
1/2 c. chopped tomato
1/2 chopped cucumber
1/4 c. chopped onion
15 oz. whole kernel corn
1 jar marinated artichoke hearts
1 jar pimientos
8 oz. Italian salad dressing

Directions:
Directions:
Cook pasta according to directions, drain and rinse in cold water. Drain corn. Drain and half artichoke hearts. In large bowl combine all ingredients and toss to coat. Cover and refrigerate 2 hours before serving.

 

 

 

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