Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.
In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese.
Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.
NOTE: USE MOSTACCIOLI PASTA OR LARGE ELBOW MACARONI (I
uarts of water for the pasta. Add 1 tsp of salt
egrees F.
Add pasta to a large pot of
adjust as desired.
Cook pasta in boiling water according to
ater with salt and cook pasta 1 minute less than the
leasure of preparing and eating pasta \"al dente\" (chewy), the way
o make any of the recipes in this collection.
Makes
alt to taste. Add penne pasta noodles and cook according to
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
Cook each kind of pasta separately until done but still firm. Rinse and drain well.
Mix two pastas together.
Add Zesty Italian dressing.
Toss and refrigerate overnight.
If excess dressing remains in bowl next morning, drain off and reserve for additional recipes.
Next day, add remaining ingredients.
Yields 14 to 15 servings.
Cook pasta in boiling salted water.
Drain and rinse pasta.
While pasta boils, combine shallots and lemon juice in a small bowl.
Stir in sugar and salt until dissolved.
Slowly stir in olive oil.
In large bowl toss the rest of ingredients together.
Chill.
ream and add the cooked pasta. Add basil and season to
ressing) into the cold cooked pasta -- mix well.
Place into
ucatini and cook until the pasta is al dente, approximately 10
Cook the pasta according to package directions.
o a boil. Add the pasta and cook until al dente
alt added. Before the pasta goes in make sure the
t skillet.
Bring water, pasta, vegetable oil, and 3/
nd Cheese: Cook and drain pasta. Leave pasta in colander. Add to