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Bowl of Bows

8 oz Pasta bows
2 1/2 qt Boiling water
1 tb Cooking oil (opt)
2 ts Salt
1/2 c Cooking oil
1/3 c Vinegar
2 ts Basil
1 ts Oregano
1 Clove garlic, minced
1/2 c Chopped green onion
1/3 c Grated Parmesan cheese
2 ts Parsley flakes
1/2 ts Salt
1/4 ts Pepper
1/4 c Cooked peas
1/2 c Cubed medium cheddar cheese


Cook bows in boiling water, first amounts of cooking oil and salt in uncovered Dutch oven until tender but firm, about 14 to 16 minutes. Drain. Rinse in cold water. Drain well. Return bows to pot.

Mix next 10 ingredients together in a small bowl. Add to pasta. Toss well.

Add peas and Cheddar cheese. Toss. Cover and chill about 4 hours. Stir thoroughly from bottom. Transfer to bowl and serve. Makes about 5 1/2 cups. Note: You can also use tiny pasta shells in this salad. Use about 2 cups to equal 8 oz. bows.


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