Pasta Salad Saporita
1/2 pound of elbow macaroni
2 stalks celery, minced
1 large onion, minced
3/4 cup of chopped red or green pepper
1/4 cup of chopped parsley
2 tablespoons of pickle relish
4 pitted black olives, sliced
1/2 teaspoon of basil
1 tablespoon of olive oil
Salt and pepper to taste
2 to 3 tablespoons of red wine vinegar
1 tomato, cut into wedges
Cook pasta in boiling, salted water until just tender, following
package directions; drain and rinse in cold water.
Combine pasta and all remaining ingredients except vinegar. Stir in 1/4 cup
liquid from capers jar. Add vinegar 1 tablespoon at a time to taste. Cover
and refrigerate for 3 to 4 hours.
To serve, garnish with tomato wedges. Serves 6 to 8 |
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