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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

Shells and Bells Recipe

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This recipe for Shells and Bells is from Springboard Academics, 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 c olive oil
1 T minced garlic
1/2 small onion
1/2-3/4 c red wine vinegar
1 T salt or to taste
3/4 - 1 tsp freshly ground pepper
1lb dried pasta (shells, bow-ties, bells, or radiatore)
3/4 c red or white onion finely diced
1 bell pepper diced
1 c oil packed sun-dried tomatoes, sliced
1 c walnuts, chopped
1 c fresh basil leaves, washed
1 c feta cheese, crumbled
1 1/2 c black or green olives
Directions:
Directions:
Combine the first 5 ingredients and let sit while you prepare the salad. Boil the pasta in plenty of salted water until al dante. Drain and rinse quickly with cool water. Drain again thoroughly and put in a large mixing bowl. Prepare the onions, peppers, sun-dried tomatoes, and walnuts, then add to pasta. Mince the basil leaves, and sprinkle with feta over your salad.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Pasta for every day.

 

 

 

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