Patio Pasta Salad

Recipe Ingredients

2 cups	474ml	Cooked pasta - drained
		(shells, tortellini, etc.)
1 cup	237ml	Zucchini slices
1		Red pepper - seeded, and
		Cut into julienne strips
1 cup	237ml	Sliced mushrooms
1		Egg - beaten
6 tablespoons	90ml	Grated Parmesan cheese
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Cider vinegar
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
1/2 cup	73g / 2.6oz	Coarsely-chopped walnuts

Recipe Instructions

In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In small bowl, combine egg, cheese, oil, vinegar, garlic, Tabasco sauce, mustard and salt; mix well.

Pour dressing over pasta mixture; mix well. Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle with walnuts just before serving.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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