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Recipe: Rotelle & Vegetable Salad edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
1 |
pound rotelle (corkscrew) pasta |
½ |
cup salad oil |
1 |
lg. clove garlic, crushed |
1 |
teaspoon dried basil leaves |
1 |
(15 oz.) can tomato sauce |
2 |
med. zucchini, cut into ½" cubes |
1 |
(10 oz.) pkg. frozen peas, thawed |
1 |
can artichoke hearts, quartered |
1 |
pt. cherry tomatoes, halved |
½ |
pound Mozzarella cheese, cut into ½" cubes |
¼ |
cup grated Parmesan cheese |
8 |
ounces bacon, cooked |
|
crumbled (opt.) |
edit Preparation
Step 1 |
Cook rotelle as directed and drain; immediately toss with oil. In small saucepan, stir garlic and basil into tomato sauce. Heat to boiling and simmer 2 minutes, stirring occasionally. Cool slightly. In large bowl, toss rotelle and sauce with remaining ingredients. Serve warm or chilled. |
Step 2 |
VARIATION: Use creamy Italian salad dressing instead of sauce. |
edit Tools
Saucepan
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