Italian Pasta Salad
(You won't believe how easy this is, and how delicious. Think of
it when you have leftover meat or poultry, especially after Thanksgiving.)
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1/4 cup olive oil
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3 tablespoons red wine or balsamic vinegar
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1 teaspoon salt
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1/2 teaspoon basil
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a few drops hot pepper sauce
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1 clove garlic, minced
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6 ounces linguini broken into thirds, cooked al dente, rinsed in cold
water
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2 cups cooked roast beef, chicken, turkey, etc. cut in strips
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1 cup thinly sliced celery
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3 medium tomatoes, peeled, seeded and coarsely chopped
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1 large cucumber, cut in half lengthwise and thinly sliced
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5 ounces fresh mushrooms, thinly sliced
In a jar with tight fitting lid, combine oil, vinegar, salt, basil,
hot pepper sauce, and garlic. Shake well to blend.
Combine linguini with remaining ingredients.
Pour dressing over salad; toss gently.
Cover and refrigerate overnight to blend flavors.