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Salads - Soups - Sidedishes
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None
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6
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Ingredients |
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1-1/2 cups mostacciolli pasta, or elbow macaroni
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3 Tablespoons tarragon vinegar
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1 Tablespoon vegetable oil
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3/4 teaspoon salt
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1 teaspoon dill weed
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1/4 teaspoon dry ground mustard
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1/8 teaspoon pepper
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1 garlic clove, minced
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1 cup chopped tomato
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1 cup diced cucumber
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1 cup pitted ripe black olives
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1/4 cup sliced green onions
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Instructions |
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Cook pasta to desired doneness. Drain and rinse under cold water
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In a small bowl, combine vinegar, oil, dill weed, salt, mustard,
pepper and garlic. Set aside.
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In a large bowl, combine cooked pasta, tomato, cucumber, olives,
and green onions. Pour dressing over salad mixture; toss well to
combine ingredients.
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Cover and refrigerate at least one hour to blend flavors.
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Originally Submitted
12/17/2008
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You can add this Italian Garden Salad recipe to your own private DesktopCookbook.
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