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SALADFirst you must boil the pasta according to the package directions. When it's tender drain it well. Cool it quickly by running cool water over it or by dunking the strainer in a basin of clean cool water and swishing the pasta around with a clean hand until it's cool. The remaining water may be used for dish washing if desired. Drain again as necessary. While the pasta is cooking prepare the dressing. In a large bowl combine all of the dressing ingredients. Mix with a fork until well blended. Drain the green beans, olives and pimento. Pimentos are hard to drain. Do your best and don't worry if you're not particularly efficient. If your green beans are packed with salted water then try to rinse them if possible. You could also soak them in the basin of water you used to soak the pasta. Soaking or rinsing will eliminate some of the sodium and make the salad taste fresher. Finally add the cooked pasta, green beans, olives, pimento, onion and parsley to the bowl with the dressing. Toss well. When possible allow the salad to sit in a cool place for a while so the flavors can blend. This salad is pretty and tasty enough for company and potlucks when you want to make a good impression. Makes 6 servings. Assuming 6-ounces of dry pasta. Per Serving (excluding unknown items): 252 Calories; 14g Fat (47.9% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. |
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Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness. |
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