INGREDIENTS:
1/3 c. oil
3 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. basil leaves
3 drops hot pepper sauce
1 garlic clove, minced
6 oz. uncooked linguini, broken into thirds
2 c. cooked roast beef strips
1 c. sliced celery
2 med. tomatoes, peeled, seeded and coarsely chopped
1 lg. cucumber, cut in half lengthwise and thinly sliced
2 (2.5 oz.) cans whole mushrooms, drained
DIRECTIONS:
In jar with tight fitting lid, combine oil, vinegar, salt, basil, hot pepper sauce and garlic. Shake well to blend.
Cook linguini to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine linguini with remaining ingredients. Pour dressing over salad; toss gently. Cover; refrigerate several hours or overnight. Makes 8 (one cup) servings.
Filed under: Italian Pasta Recipes |
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