Busters Recipes

Tri-pasta-salad

3 ounces ziti pasta, uncooked
3 ounces bowtie pasta, uncooked
3 ounces spinach rotini pasta, uncooked
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/2 cup chopped celery
1/4 cup chopped carrot
1/4 cup sliced pimiento-stuffed olives
2 tsp. capers
1/2 cup red wine vinegar
1/4 cup water
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh oregano
1 tbsp. Dijon mustard
2 cloves minced garlic
1 tsp. chopped fresh thyme
1/4 tsp. pepper
 
Cook the pastas according to package directions, omitting any salt or
fat.  Drain, rinse under cold water, and drain again.  Place in a
large bowl.  Add the green pepper and next six
ingredients; toss well.
 
Combine the vinegar and the remaining ingredients in a jar;
cover tightly, and shake vigorously.  Pour over the pasta mixture;
toss well.  Cover and chill thoroughly.  Toss gently before serving.
 
Serves 8.

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