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| | Amsterdam Pasta Salad 8 ounces or rigatoni
4 hard boiled eggs, shelled and quartered
6 small tomatoes, sliced
2 small tomatoes, sliced
1 red pepper, seeded and cut into thin strips
1/2 pound of corned beef, sliced
2 tablespoons of vinegar
3 tablespoons of oil
Salt and pepper to taste
A pinch of salt
A pinch of sugar
A pinch of garlic powder
1/2 cup of chopped parsley |
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Cook the pasta in boiling, salted water until just tender, following package directions, drain. Mix the pasta, eggs, vegetables and corned beef together in bowl. Combine the vinegar, oil, salt, pepper, sugar, and garlic powder to form dressing. Add dressing to pasta salad and toss well. Cover and let sit at room temperature for 30 minutes. Sprinkle with parsley and serve. Serves 4 |
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