Tomato and Garlic Pasta Salad

8 Servings
Pasta Uncategorized
Salads Side Dish Advance Fourth of July Picnics Summer Vegan Vegetarian Pasta Lunch Tangy

1 pound Medium shells
1/3 cup Extra-light Tasting ve oil
2 can (12 oz) atoes whole peeled
1 can (16 oz) Black ves sliced
1/2 cup Fresh sley chopped
1 1/4 teaspoon t
1/4 teaspoon per
1 clove lic (Use two if cloves are small)

Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain. Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine. Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.


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