Photo Party Favors Home      Back to Recipe Index      

Crisp Pasta Snacks

   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

Photo Party Favors Home      Back to Recipe Index      

Lindell Production's Photo Party Favors holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person. We welcome recipe submissions - see the main recipe page for details.