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| RECIPE FOR GARDEN PASTA SALAD |
Title: Garden Pasta Salad
Serves: 6
Ingredients:
| 0.25 | c | Salad oil | | 1.00 | c | Sliced mushrooms | | 0.50 | c | Chopped onion | | 1.00 | | Clove garlic, minced | | 1.00 | c | Thinly sliced zucchini | | 1.00 | c | Broccoli cut into bite sized | | | Pieces | | 1.00 | ts | Basil leaves, crushed | | 4.00 | oz | Corkscrew macaroni, cooked | | | And drained | | 0.25 | c | Sliced, pitted ripe olives | | 1.00 | cn | (10.5 oz.) condensed Spamis | | | Style vegetable soup | | 0.25 | c | Red wine vinegar | | 1.00 | c | Cubed Muenster |
Instructions:
1.
In 10-oz.
skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally.
2.
Stir in zucchini, broccoli and basil.
Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Remove from heat.
3.
In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar.
Cover; refrigerate until serving time, at least 4 hours.
Just before serving, add the Muenster cheese and toss lightly.
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