|Food: A History|
|by Felipe Fernandez-Armesto|
A delicious and intriguing history of food and society From the bestselling author of Civilizations and Millennium, comes a book which delves into...
11 - 20 of 58 for summer pasta salad
Cook pasta according to package ... bowl combine pasta, onions, peas, broccoli, and olives. Mix dressing ingredients in small bowl. Pour over pasta. Chill.
Combine pasta, scallions, peas, red pepper, broccoli and olives. Mix dressing ingredients and toss together with pasta and vegetables. 8 servings.
Cook noodles until ... and mix with salad dressing and 1/2 ... onion, green pepper, cucumbers, tomatoes. Add to noodle mixture and stir well. Serve chilled.
In a small ... serving, cook the pasta. Heap cooked, ... bowls, top with tomato-salad mixture and sprinkle ... immediately. A refreshing change from macaroni salad.
Combine pasta, cucumbers, tomatoes, ... Add to pasta mixture, tossing gently. Chill covered until ready to serve. Garnish top with sliced egg. Serves 8.
Boil pasta according to directions. ... Chop peppers and tomatoes coarsely. Combine all remaining ingredients and stir in pasta. Coat well. Chill and eat.
Cook spaghetti according ... cold water. Mix spaghetti with salad dressing and seasoning. Add assorted chopped vegetables. Sprinkle with Parmesan cheese.
Heat olive oil ... (2 minutes). Drain pasta and put back ... cheese. Stir to coat and serve immediately. 4 servings. 291 calories per serving and 10 grams fat.
Use fresh veggies in amounts you prefer. Top with favorite homemade or bottled Italian dressing. Cover and chill.
Cook and drain pasta. Blend oil, ... and pepper. Add remaining ingredients. Toss. Chill. Toss again before serving. Top with additional cheese if desired.
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