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By: G G.
| Description: | ||
| Time: | 10 min (5 min to prepare, 5 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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8 OZ dry corkscrew pasta 0.5 each medium red bell pepper, cut into strips 0.75 cup peeled and diced jicama 0.5 cup chopped red onion 8 each pluots sliced 2 tablespoon diced pimento 1 teaspoon finely grated fresh ginger 3 tablespoon rice or white wine vinegar 1 tablespoon Vegetable oil 0.125 teaspoon salt 0.125 teaspoon Freshly ground black pepper |
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| Directions: | ||
| Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and pluots. In a small bowl, whisk together the basil, pimento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss until evenly coated. | ||
| Notes: | ||
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