Just another WordPress weblog
-
Buggy Pasta
0
October 14th, 2009Halloween InSpired Food, Holiday Themed Food, Main Dish4-ounces fussili (twisted spaghetti)4-ounces spaghetti1 medium yellow squash and/or zucchini, halved lengthwise and sliced1 cup small cherry tomatoes1 cup fresh pea pods, tips and strings removed1 cup pitted ripe olives1 cup pimiento stuffed olives1 cup cubed smoked cheddar cheese or cheddar cheese (4-ounces)1 cup unblanched whole almonds, toasted1/2 cup thinly sliced green onions (4)1 (8-ounce) bottle regular or nonfat Italian salad dressing (1 cup)Cook pasta according to package directions. Drain pasta; rinse with cold water and drain again.In a large bowl combine pasta and remaining ingredients except dressing. Add dressing to pasta mixture; toss gently to coat. Cover and chill 2 to 24 hours.To serve the pasta Halloween-style, place it in a clean plastic cauldrin embellished with well-secured plastic spiders.Makes 12 side-dish servings .4-ounces fussili (twisted spaghetti)4-ounces spaghetti1 medium yellow squash and/or zucchini, halved lengthwise and sliced1 cup small cherry tomatoes1 cup fresh pea pods, tips and strings removed1 cup pitted ripe olives1 cup pimiento stuffed olives1 cup cubed smoked cheddar cheese or cheddar cheese (4-ounces)1 cup unblanched whole almonds, toasted1/2 cup thinly sliced green onions (4)1 (8-ounce) bottle regular or nonfat Italian salad dressing (1 cup)Cook pasta according to package directions. Drain pasta; rinse with cold water and drain again.In a large bowl combine pasta and remaining ingredients except dressing. Add dressing to pasta mixture; toss gently to coat. Cover and chill 2 to 24 hours.To serve the pasta Halloween-style, place it in a clean plastic cauldrin embellished with well-secured plastic spiders.Makes 12 side-dish servings.Recipe found at http://www.cooksrecipes.com
Leave a Reply
Food Girl Wants to Know!
Loading ...Weekly Food Quote
I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.