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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Italian Garden Pasta Salad Recipe

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This recipe for Italian Garden Pasta Salad is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/1/2 cups Mostaccioli.
3 T tarragon vinegar
2 T oil
1 small garlic clove minced
1 t dill weed
1 cup (1 medium ) chopped tomato or quartered cherry tomatoes
1 cup (1 or 2 medium) sliced zucchini
1 cup drained, pitted ripe olives
1/4 cup sliced green onions

Pour dressing over salad mixture; toss well to combine ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Directions:
Directions:
Cook, drain, and rinse mostaccioli. In a small bowl combine the vinegar, oil, garlic, and dill weed. In a large bowl, combine mostaccioli, tomato, zucchini, olives, and onions. Pour dressing over salad mixture; toss well to combine ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
Good way to use those extra zucchini.

 

 

 

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