Updated Wednesday, November 10th, 2004
Yield: 8 to 10 servings
Born and raised in an Italian household, I cook Italian 90 percent of the time. Of all the pasta salads out there, I came up with this Italian Pasta Salad which my family loves best.
After cooking cavatelli, rinse and allow to partially cool.
In a large serving bowl blend cavatelli with remaining ingredients.
Toss to combine and chill before serving.
In a bowl, mix oil, vinegar, garlic, and other seasonings.
Pour over cavatelli mixture and toss. Refrigerate until serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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