4 tablespoons olive oil
3 tablespoons red wine vinegar; or balsamic vinegar
1 teaspoon salt
1/2 teaspoon basil
few drops hot pepper sauce; eg Tabasco
1 clove garlic; crushed
175 g dry pasta; cooked and rinsed
300 g cooked roast beef; cut in strips
4 sticks celery; thinly sliced
3 medium tomatoes; peeled, roughly chopped
1 large cucumber; halved, thinly sliced
150 g mushrooms; thinly sliced
Yield: 4 servings
In a jar with tight fitting lid, combine oil, vinegar, salt, basil, hot pepper sauce, and garlic. Shake well to blend. Combine pasta with remaining ingredients. Pour dressing over salad; toss gently. Cover and refrigerate overnight to blend flavours.