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Linguine Salad Roma
- Course Salads
- Prep. Time 10 mins
- Cooking Time 10 mins
- Refrigeration Time 1 hr
- Yields 4 servings
Preparation
What You Need
4
ripe tomatoes, seeded, diced
1/4 cup
(50 ml)
vegetable oil
1/4 cup
(50 ml)
thinly-sliced green onions
2 tbsp
(30 ml)
lemon juice
1
v
garlic, crushed, chopped
1 tsp
(5 ml)
dried basil leaves, crushed
1/2 tsp
(2 ml)
dried oregano leaves, crushed
1/2 tsp
(2 ml)
dried rosemary leaves, crushed
Salt
Pepper
Handfull (1 3/4 inches / 4 cm across) CATELLI linguine
2 cups
(500 ml)
Canadian Cottage cheese
or
Canadian Ricotta cheese
1/3 cup
(75 ml)
finely-chopped
parsley
Cucumber slices
Instructions
Combine tomatoes, oil, onions, lemon juice, garlic, basil, oregano and rosemary in small bowl. Add salt and pepper to taste. Cover and chill 1 hour to blend flavours.
Cook linguine according to package directions; drain. Rinse in cold water; drain.
Combine Canadian Cottage cheese and parsley. To serve, divide pasta among 4 chilled salad plates; top with Canadian Cottage cheese mixture then tomato mixture. Garnish with cucumber slices.
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