Ingredients
¾ cu sugar
¾ cu white vinegar
½ cu olive oil
1 tsp dry mustard
1 tsp oregano
1 tsp basil
1 ½ green bell chopped
6 plum tomatoes
2 cucumbers
1 redonion
1 cu stuffed green olives
½ cu Italian parsley
Instructions
1. 6 cu curly pasta – cook to al dente, boil 10 min.
2. Warm on stove ¾ cu sugar and ¾ cu white vinegar, stir to dissolve sugar. Remove pasta and plunge in ice bath. |
3. Emulsify ½ cu olive oil in DSG base
4. Add 1 tsp dry mustard, 1 tsp oregano, 1 tsp basil, chopped bell, tomatoes, cucumbers, red onion and olives.
Mix all with ½ cu Italian Parsley.
