6 ounces rotini (corkscrews), tiny bow ties, wagon wheels, or other bite-size pasta
Cooking oil for deep fat frying
1 cup broken walnuts, toasted
1/4 cup pumpkin seeds, toasted
2 tablespoons margarine or butter, melted
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano, crushed
1/4 teaspoon garlic salt
1. Cook pasta according to package directons, drain. Rinse with cold water; drain well and let dry.
2. Heat 2-1/2 inches of cooking oil in a deep saucepan or deep-fat fryer to 365 degrees F. Fry pasta, about a dozen at a time, in deep, hot oil for 1-1/2 minutes or until browned, stirring to separate pieces. Remove with slotted spoon. Drain on paper towels. Repeat with remaining pasta.
3. Place drained pasta in a mixing bowl; add walnuts and pumpkin seeds. Pour margarine or butter over mixture in bowl; stir to coat. Combine Parmesan cheese, oregano, and garlic salt. Sprinkle over mixture in bowl; toss. Cool. Store in an airtight containter up to 3 days. Makes 6 cups.
- contributed by Gina M., Lodi NJ
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