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See below ingredients and instructions of the recipe
2 c Small shells -- uncooked 1/2 ts Dried basil
2 Stalks celery -- diced 1/2 ts Worcestershire sauce
1 lg Onion -- minced 1 tb Olive oil
3/4 cn Green pepper -- chopped 1/4 cn Olive juice -- from jar
1/4 c Parsley -- chopped 1 tb Wine vinegar
2 tb Pickle relish Salt and pepper -- to taste
1/4 c Green olive -- sliced
Cook pasta in salted water until tender. Rinse in cold water and
drain. Combine with remaining ingredients. Refrigerate several hours
for flavors to blend. Garnish with ripe tomato wedges.
Recipe By : Gioia box
From: Meg Antczak Date: 10-18-95 (20:14) (159)
Fido: Cooking
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