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Red Pepper and Pasta Salad


1/2 cup of italian dressing or fat free Italian dressing
2 tablespoons chopped fresh basil
1/8 tsp crushed red pepper (optional)
8 ounces Mueller's pasta ruffles (about 3 cups) cooked, rinsed with cold water and drained
1 small red or green pepper, finely chopped

In a large bowl combine dressing, basil and crushed red pepper. Add pasta and red pepper, toss to coat.

Makes 4 to 6 servings

or use 1/4 cup finely chopped fresh parsley and 2 tsp dried basil




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.