Contributed by World Recipes Y-Group
- Serves 4.
- juice of 2 medium lemons
- 1 large garlic clove, crushed
- 1 tablespoon safflower oil
- 1 cup coarsely chopped fresh mint leaves
- ½ teaspoon chopped fresh oregano or ¼ teaspoon dried
- ¼ teaspoon freshly ground black pepper
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 1 large tomato, seeded and coarsely chopped
- 1 medium green bell pepper, seeded and diced
- 1 pound whole grain farfalle pasta, cooked, drained, rinsed, and cooled
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