Colorful Vegetable Pasta Medley
Makes:
4 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
3.5 Qt. Double Walled Bowl
3
medium
tomatoes, chopped, approximately 1 1⁄2 cups
(225
g)
1⁄2
teaspoon
salt
(3
mL)
1
small
red onion, julienned, use Cone #2
(150
g)
1⁄2
teaspoon
fresh ground pepper
(3
g)
1
tablespoon
fresh lemon zest, grated, use Cone #1
(4
g)
8
ounces
whole wheat fettuccine pasta
(280
g)
1⁄2
cup
Feta cheese, crumbled
(75
g)
1
teaspoon
fresh oregano
(5
mL)
1⁄4
cup
olives, green or black olives, sliced, use cone #4
(40
g)
Directions:
- In double-walled salad bowl combine chopped tomatoes, onion, lemon zest, olives, salt and pepper. Marinate for 30 minutes.
- Place pasta in 3 quart inset and place in sauce pan with water, as per directions on package. When cooked drain cooked pasta.
- Place in salad bowl with other ingredients and toss. Sprinkle with feta cheese and fresh oregano and serve warm.