Carrot & Pasta Salad
8 ounces of pasta of your choice
1/4 cup of raisins
2 tablespoons of sherry wine vinegar
1/2 pound of carrots, peeled and coarsely grated
1/3 cup of peanut oil
salt and pepper to taste
1/4 cup of chopped parsley
1 tablespoon of chopped fresh basil
Cook pasta in boiling, salted water until just tender, following package
directions; drain and cool.
Toss raisins with vinegar. Add pasta, carrots, oil, salt and pepper; toss
well. Cover and refrigerate for at least 3 hours. Remove from refrigerator
30 minutes before ready to serve.
Just before serving, add parsley and basil. Serves 4 |
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