Subject: Pasta Confetti
From: Unicorn (unicorn@indenial.com)
Date: Wed May 09 2001 - 18:18:17 EDT
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F O O D F U N N Y
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Reader Del Kane sends us this one:
A sign in my favorite restaurant:
WE RESERVE THE RIGHT TO SERVE REFUSE TO ANYONE!
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T O D A Y ' S R E C I P E
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For the best presentation of this healthy and festive dish, chop the
vegetables into pieces the same size as the cooked pasta.
Pasta Confetti
1 1/2 - 2 cups (375 - 500 ml) small pasta shape such
as orzo, acini di pepe, or ditalini, cooked according to
package directions and drained
2 - 3 red, green, or yellow bell peppers (capsicum),
seeded and finely diced
1 medium cucumber, seeded and finely diced
1 medium carrot, finely diced
2 - 3 scallions (spring onions), green and white parts,
finely diced
1/4 cup (60 ml) finely chopped parsley
For the dressing:
1/2 cup (125 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) grated lemon zest
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Combine the cooked pasta with the vegetables in a large bowl. Whisk
together the dressing ingredients and pour over the pasta mixture.
Toss to combine well. Serve warm, chilled, or at room temperature.
Serves 4 to 6.
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