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Italian Pasta Salad


1/4 cup olive oil
3 tablespoons red wine or balsamic vinegar
1 teaspoon salt
1/2 teaspoon basil
a few drops hot pepper sauce
1 clove garlic, minced
6 ounces linguini broken into thirds, cooked al dente, rinsed in cold water
2 cups cooked roast beef, chicken, turkey, etc. cut in strips
1 cup thinly sliced celery
3 medium tomatoes, peeled, seeded and coarsely chopped
1 large cucumber, cut in half lengthwise and thinly sliced
5 ounces fresh mushrooms, thinly sliced

In a jar with tight fitting lid, combine oil, vinegar, salt, basil, hot pepper sauce, and garlic. Shake well to blend.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.