Ingredients
-
8
-
1
-
1
-
3/4
-
1
-
1
-
1/2
-
1/2
-
1
-
3
-
3
-
3
-
1
-
-
Directions
Marinated Cheese Appetizer Pasta Salad, This is an adaption of Barbara Linn’s Marinated Cheese Appetizer Recipe #33501 I give her full credit – and had I had the ability I would have asked her permission first Barbara, I hope you don’t mind , This is such an extremely easy dish yet one that will surely please your guests I love that fact that most of it is made the day ahead of time The marinated cheese is exceptional Thanks for sharing, The Thorn of Hudson, FL , This was good I would make it agian but leave the cheddar cheese out since I dont feel it needed it I will add fresh basil next time as well A good starting point
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Cream Cheese Into 1/4 Inch Cubes. |
|
2
Done
|
Make the Marinade by Combining Sugar, Basil, Salt, Pepper, Oil, Vinegar, Pimento, Parsley, Onion and Garlic in a Mason Jar With a Tight Lid. |
|
3
Done
|
Add Cubed Cream Cheese to the Jar - Shake Well - Place in Refrigerator Overnight. |
|
4
Done
|
Fix Pasta According to Direction on Package the Day You Wish to Serve It. Drain Well and Lightly Coat With Extra Virgin Oil. Refrigerate Until Completely Chilled. |
|
5
Done
|
Shake Marinade Up, and Pour Into Chilled Pasta. Add Package of Crumbled Cheddar Cheese - Mix Gently, but Well. |
|
6
Done
|
Refrigerate Unused Portion - If It Seems to Have Dried Out Later, Use Just a Little White Wine Vinegar to Moisten It Up. |
