Pasta Shells Filled With Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Found this recipe in a Swedish food magazine. It makes a very nice appetizer for 8 or a light lunch for 4. It is not the usual pasta shell recipe out of the oven with tomato sauce and such. This is eaten cold, like a pasta salad. It also makes a very nice addition to a buffet table. Ingredients:
1 lb pasta shells |
8 tomatoes, deseeded |
1 cucumber, deseeded |
2 red onions |
2 tablespoons parsley, chopped |
1/2-1 teaspoon salt |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
2 teaspoons honey |
1/8 teaspoon black pepper |
Directions:
1. Boil pasta shells according to directions on the package.
2. Drain and rinse with cold water.
3. Set aside while making the salad.
4. Chop tomatoes, cucumber and onions very finely.
5. Mix all together with the chopped parsley.
6. In a small bowl, mix olive oil, balsamic vinegar, honey, salt and pepper.
7. Pour the dressing over the salad and mix.
8. Fill the cooled pasta shells with the salad.
9. Garnish (if you want) with some parsley and a sprinkle of olive oil.
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