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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 225 Gramm | Pasta bows cooked 'al dente' |
| 3 mittel | Courgettes; finely diced |
| 1 | Canned pimento finely chopped |
| 2 Esslöffel | tarragon fresh, chopped |
| 5 Esslöffel | Olive oil (4-5 tbs.) |
| 1 Esslöffel | Raspberry vinegar |
| 2 | cloves garlic crushed |
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Serves 2-3
Pasta salads make wonderful meals through all the seasons of the year. This one is dressed with a lovely mixture of olive oil, raspberry vinegar and garlic, which soaks into the cooled pasta, making it special indeed.
Rinse the cooked, drained pasta bows under running water and shake them dry. Mix them with the courgettes, pimento and chopped tarragon.
Stir the olive oil, raspberry vinegar and garlic together and dress the salad with the mixture. Leave to stand for an hour or so for the pasta to soak up the dressing.
Meal-Master format courtesy of Karen Mintzias
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