"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Autumn Pasta Salad Recipe

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

Theresa Catt
Added: Sunday, August 23, 2009


1 (16 oz.) box tubular pasta
1 bunch spinach, cleaned and torn into bite-sized pieces
1 large red onion, diced
2 large tomatoes, chopped
2 medium cucumbers, peeled, seeded, and diced
1 (16 oz.) pkg feta cheese, crumbled
1/4 c. shredded Parmesan cheese
3/4 c. olive oil
1/3 c. red wine vinegar
2 T Dijon mustard
1 T Parmesan cheese
salt and freshly ground pepper to taste

Cook the pasta according to pkg directions. Drain. In a large bowl, combine pasta, spinach, onion, tomatoes, cucumbers, olives, feta cheese and Parmesan cheese. Mix well. In a small bowl, whisk the olive oil, vinegar, mustard, and Parmesan cheese. Pour vinaigrette over pasta salad and mix well. Add salt and pepper to taste.




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