Tunisian Pasta Salad

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Tunisian Pasta Salad Ingredients

Salt	1/2 c Kalamata olives; (optional)
8 oz Penne pasta	Pitted and coarsely chopped
2 tb Olive oil	2 Green onions; minced
5 tb Fresh lemon juice	1 lg Clov garlic; minced
1/2 ts Ground cumin	1 lb Ripe cherry or teardrop
Freshly ground black pepper;	(yellow or red or a
1 pn Cayenne pepper	2 tb Finely chopped fresh parsley
1 c Diced seedless cucumber

Instructions for Tunisian Pasta Salad

4 SERVINGS DAIRY-FREE One of the most appealing aspects of a pasta salad is that it allows you to improvise. Experiment by adjusting the seasonings and substituting or adding sauteed mushrooms, feta cheese or blanched green beans. Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally. Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste. Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature. PER SERVING: 261 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 128MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 30 Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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