Labor Day Pasta Salad

Categories: Salad | Pasta | Vegetarian

Serves: 8 Servings

Ingredients:

By The Associated Press For Labor Day, serve pasta with a no-cook sauce.
Made with a few simple in- gredients, including toma- toes, blue cheese and
fi-esh basil, the following recipe is both easy and inexpensive to prepare.
: Labor Day
Pasta Salad
12 dpe plum tomatoes (about 1 1/2 pounds), quartered, or 1 pint cherry
tomatoes, cut in halves
2 cups (lighty packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tablespoons olive or veg- etable oil
2 tablespoons white-wine vinegar
Salt and pepper, to taste
1 pound penne, mostaccioli or other medium-shaped pasta, uncooked
Toss the tomatoes in a bowl with the basil leaves, blue cheese, oil and
vinegar. Season to taste with salt and pepper. Refrigerate and let
marinate for 45 minutes to 24 hours.
Just before serving, cook the pasta according to package di- rections;
drain thoroughly. Transfer the pasta to a mixing bowl while still warm. Add
the to- mato mixture and toss to mix. Let stand at room temperature about
15 minutes before serv- ing.
Note: Use the smallest leaves of the basil for this recipe. If the leaves
are longer than 1 inch, tear them in half crosswse be- fore adding to the
tomato mix- ture.
Option: Grill 8 to 12 ounces boneless, skinless chicken breasts. Cool 5
minutes after cooking, then cut into thin strips. Toss chicken while stil
warm with the pasta salad. Serve im- mediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Labskaus
Categories: Cyberealm
Yield: 6 Servings

2 oz Butter
2 Onions
11 oz Corned beef
2 1/2 lb Potatoes
1 c Water
1 ts Salt
4 Peppercorns
1 1/2 Sour pickles
Salt, mustard and vinegar

1. Cut the meat and onions into small cubes. Fry both in the butter
to a golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and
peppercorns until they are done.

3. Cut the pickles into cubes and mix all together and season to
taste with salt, vinegar, and mustard.

This recipe is from Northern Germany, cooked by fisherman on their
boats and served with beer.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

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