Naples-Style Pasta Salad
8 to 10 servings
- 1/2 cup Crisco® Pure Canola Oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 cup chopped onions
- 3 cups chopped ripe tomatoes
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
- 1 pound uncooked pasta
- Grated Romano cheese
WHISK together oil, vinegar, sugar and oregano. Add garlic, onions, tomatoes and basil. Gently stir to mix well. Add salt and pepper to taste. Let stand at room temperature for 2 to 3 hours.
COOK pasta. Drain. Place cooked pasta in large bowl. Add sauce; mix well. Serve with grated Romano cheese.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/8 of recipe), Calories 360 (Calories from Fat 130), Total Fat 15g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 47g (Dietary Fiber 4g, Sugars 3g), Protein 9g; Percent Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.