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Pasta Salad |
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11
ounces (310 grams) small shell-shaped pasta Bring
a large pan of salted water to the boil, add the pasta and garlic, and
simmer for about 5 minutes or until al dente, and drain. Put
the garlic to one side for the dressing. Put the pasta in a bowl. Cut
the tomatoes, cucumber, and black olives into small pieces, about half the
size of the pasta, and place in the round metal container. Roughly chop
the herbs and place these in the container. Using
a fork mash the cooked garlic cloves on the board with a little salt, add
to the salad. Add
the oil, vinegar, and seasoning. Yield:
4 servings |
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