2 hours OR LESS
Marukan Sicilian Pasta Salad
1/3 Cup
Vegetable Oil
1 tsp
Garlic Salt
1 tsp
Basil, crumbled
1 tsp
Oregano, crumbled
1/4 tsp
Black Pepper
2 1/2 Cups
Egg Noodle Twists
1 Can (2 1/4 oz.)
Sliced Ripe Olives, drained
1 Stalk
Celery, thinly sliced
1/3 Cup
Green Onions & Tops, chopped
1/3 Cup
Slivered Almonds, toasted
INSTRUCTIONS
Combine vinegar, oil, garlic salt, basil, oregano and pepper; set aside.
Cook noodles in 2 quarts boiling water 6 minutes, or until “al dente”; drain.
Rinse with cold water and drain well.
Combine noodles, olives, celery, green onions and almond in bowl.
Pour vinegar mixture over all; toss well.
Chill 1 hour before serving.
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