Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g Pasta bows
-- cooked 'al dente'
3 md Courgettes; finely diced
1 Canned pimento
-- finely chopped
2 tb Chopped fresh tarragon

--------------------------DRESSING-------------------------------
5 tb Olive oil (4-5 tbs.)
1 tb Raspberry vinegar
2 Garlic cloves; crushed

Serves 2-3

Pasta salads make wonderful meals through all the seasons of the
year. This one is dressed with a lovely mixture of olive oil,
raspberry vinegar and garlic, which soaks into the cooled pasta,
making it special indeed.

Rinse the cooked, drained pasta bows under running water and shake
them dry. Mix them with the courgettes, pimento and chopped tarragon.

Stir the olive oil, raspberry vinegar and garlic together and dress
the salad with the mixture. Leave to stand for an hour or so for the
pasta to soak up the dressing.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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