INGREDIENTS AND DIRECTIONS:
1 lb. capellini, cooked al dente and drained
1 c. each broccoli florets and whole snow peas, cooked but crisp
1/2 c. sliced almonds, sauteed until golden
1 c. ripe olives, sliced
1/2 c. green onion, chopped
2 (4 oz.) jars pimento, chopped
Vegetable oil
Cool spaghetti and toss with a small amount of oil. Add remaining ingredients, then toss with the dressing given below. Place in a tightly sealed container and chill in refrigerator overnight. Serves 10.
COLD PASTA DRESSING:
1/2 c. white vinegar
1 c. olive oil
4 cloves garlic, minced
Salt and pepper to taste
Combine all ingredients. Shake well and pour over pasta.
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