Food
Cold Pasta Primavera
By Yankee Magazine|May 08 2003|
Yield
4 to 6 servings
Ingredients
4 cups cold, cooked, sturdy pasta, such as penne, rotelli, or fusilli
1 red bell pepper, cut into thin strips
1 cup broccoli florets, boiled 1 minute and plunged into cold water
1/2 cup pitted Kalamata or other black olives
1/4 cup pine nuts or walnuts, toasted slightly in a small frying pan
Basic Pasta Salad Dressing
Instructions
Combine all ingredients and serve.
