s Brazilian Pasta Salad (Original Recipe) s   


This is the recipe as I got it off of the box. You don't really need that much olive oil; when I am doubling I still use about 1/3 cup. Then I check on it after it's chilled and if it is too dry, I add a little of the tomato juice saved from the cut up tomatoes.
 Yields: 4 Servings

Ingredients

2 1/2 cups Small Shells uncooked
1 clove Garlic
2 cups Peeled Tomatoes drained and cut up
1 cup Ripe olives sliced
1/3 cup Olive oil
1/3 cup Fresh Parsley chopped
1 teaspoon Salt
1/4 teaspoon Pepper


 
Instructions
 Cook small shells according to package directions. Drain well. Cool. (Rinse with cool water to cool quickly; drain well). Crush garlic in bottom of bowl. Add cooled small shells, tomatoes, olives, olive oil, parsley and seasonings. Toss lightly. Chill. 4 to 6 servings.

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Cuisine :   Brazilian    

Main Ingredient :   Pasta