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| Summer Food Fair Recipes | |
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| Fiesta Salad | |
| 1 Lb. RUSTICHELLA TRENETTE**Pasta 2 Tbl. E.V. Olive Oil** 1 Cp. Sundried Tomatoes, cut into lg. pieces** 1 Jar NAPPA MARINATED PARMESSAN DIP** 1 Cp. Frozen Baby Peas, defrosted 1 Cp. Frozen Corn, defrosted 1/2 Cp. Chopped Basil 2 Cps. Ruffly Chopped Arugula 1 15 Oz. Can Cannellini Beans, rinsed 1 Tsp. Ground Black Pepper 2 Tsp. Sea Salt** Zest of 2 Lemons |
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| Cook the pasta in ample water, drain, add 2 Tbl. E.V. olive oil and set aside to cool. In a large bowl, combine the remaining ingredients. Add to cooled pasta. Adjust salt & pepper to taste. Enjoy!
**AVAILABLE AT ADVENTURES IN COOKING |
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Copyright 2008 Adventures in Cooking, Inc. All rights reserved. |