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Serves : 6 to 8 |
1 lb. Wide Egg Noodles 5 ripe plum tomatoes, sliced 1 cup jumbo black olives, sliced 3 1/2 oz. pepperoni, sliced 1/4 cup Parmesan cheese, grated 3 tbsp. fresh lemon juice 1/2 cup extra virgin olive oil 1/4 cup fresh basil, chopped salt and pepper to taste |
| Prepare pasta according to package directions, drain and cool. Toss pasta with tomatoes, olives, pepperoni, and Parmesan cheese. In a separate mixing bowl, blend together lemon juice,
olive oil, basil, salt and pepper. Toss dressing with pasta mixture and serve. |
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