Welcome Guest!
 Daily Newsletter
 Previous Message All Messages Next Message 
Antipasto Pasta Salad  daily newsletter
 Jul 24, 2000 09:14 PDT 


      Title: Antipasto Pasta Salad
Categories: Pasta, Main dish, Vegetarian
      Yield: 8 servings

      1 lb Penne, rotini, etc. uncooked
     12 oz Roasted peppers, strips
     12 oz Marinated artichoke hearts
      1 c Diced muenster, brick,
           -or provolene cheese, etc
      1 c Mushrooms, sliced
    1/2 c Chopped red onion
    1/3 c Chopped fresh basil
    2/3 c Lowfat caesar or italian
           -salad dressing
           Freshly ground pepper
           Sliced pepperoncine peppers

Prepare pasta according to package directions. While
pasta is cooking, combine pepper strips, artichoke
hearts, cheese, mushrooms, onion and basil in a large
bowl.

When pasta is done, drain and rinse with cold water.
Drain well and add pasta and dressing to bowl; toss
well. Cover; refrigerate at least 1 hour before
serving.



     
	
 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Developers
 Food & Drink
 Health & Fitness
 Internet
 Music
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Software
 Sports
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.