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Yield:
12
Ingredients:
Instructions:
Instructions: Cook pasta until tender; drain and rinse under cold water. Drain well.
Place in a large mixing bowl. Add remaining ingredients. Meanwhile, make the dressing in a blender. Add drops of peanut oil for texture and aroma. Stir onion and garlic into the dressing. Add half or all of the dressing to the salad. Toss well. Refrigerate. Toss to serve: Garnish with freshly cracked pepper and mint leaves. Description: "This attractive and light salad packs and travels well." Cuisine: "Pasta" Yield: "6 cups" NOTES : Chill the salad well and it sits well on a buffet. The napa cabbage and cheese may be omitted. Substitute ground coriander for the celery seed salt. Tip: Refrigerate for 4 to 6 hours for best flavor. Ive made this for pot-luck. The dressing is a little thin - still when served with things like sweet and sour meatballs, its refreshing. Have salt and pepper nearby. Offer cheese separately. 0 Email this Recipe:
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