Pasta Salad Primavera

Course : Salads
Serves: 8
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3/4 pound fettuccine
2 tablespoons olive oil
2 tablespoons salt
2 cups tomato concasse
1 cup black olive
1 cup fresh basil leaves
3/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper

Preparation / Directions:

heat a large pot of water to a boil add 2 tablespoons oil and salt add fetuccini and simmer until just tender, 2-3 minutes for fresh, 6-9 minutes for dried drain well combine with remaining ingredients-toss gently to mix well season to taste with salt and pepper arrange onto a serving platter serve slightly chilled or at room temperature


Nutritional Information:

231 Calories (kcal); 25g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1805mg Sodium

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