posted by pwhayes 05-07-99 5:07 AM
Minted Pasta Salad
Chicago Tribune, May 19, 1994
2 cups small pasta shapes, such as orzo
Salt
1/3 cup light olive oil
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, minced
Freshly ground pepper to taste
Cook pasta in boiling salted water according to package directions until al dente; drain well.
Mix oil, vinegar, herbs, garlic, salt and pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room temperature.