Guest guest Posted February 22, 2002 Report Share Posted February 22, 2002 * Exported from MasterCook * Minted Bell Pepper Salad Recipe By :Food Lover's Guide to Vegetarian Cooking Serving Size : 4 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups tubetti or straight macaroni -- see note dash olive oil 1 yellow bell pepper -- cored 1 green bell pepper -- cored 14 ounces canned artichoke hearts -- drained, quartered 2 cups cucumber slices fresh mint leaves -- handful to taste salt and freshly ground black pepper 4 ounces Parmesan cheese -- freshly shredded additional olive oil for drizzling Bring a saucepan of water to the boil and add the macaroni with dash of olive oil. Cook for 10 minutes or until tender. Drain, rinse, drain; then place in a mixing bowl. Mix the remaining ingredients into the pasta. Drizzle some olive oil over the salad just before serving. ~~~~~ TUBETTI or thin, straight macaroni; aka Tagliati di Mezzani, Mezzanelli tagliati; or use a thinner than usual penne. (http://www.professionalpasta.it/dir_1/go_1(1).htm) Description: " Pasta salad: cool, light. Spring or summer. Lunch or picnic. " Copyright: " 2000 Quantum Books " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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