"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Garden Pasta Salad Recipe

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This recipe for Garden Pasta Salad, by , is from Brian & Christina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Hunter


1 (16 ounce) package uncooked tri-color spiral pasta
cup thinly sliced carrots
2 stalks celery, chopped
cup chopped green bell pepper
cup cucumber, chopped
2 large tomatoes, diced
cup chopped onion
1 can sliced black olives, drained
2 (16 ounce) bottles Italian-style salad dressing
cup grated Parmesan dressing

1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

2. Mix chopped carrots, celery, green pepper, cucumber, tomatoes, onion, and black olives together in large bowl.

3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

4. Chill for one hour before serving.




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