Thursday, August 9, 2012

SALADS: Pasta salad has always been a welcome addition to the cold food spread. Adding your choice of veggies to it gives the salad a nice crunch & better texture.


PASTA SALAD WITH VEGETABLES:






½ lb. linguine or fusili, cooked and drained

vegetables mix: (any mix of choice will do)

    ½ lb. asparagus tips                                     
    2 medium carrots
    2 medium zucchini                                     
    1 green pepper

dressing:

    ¼ cup each mayonnaise & olive oil
    juice & rind of 1 lemon + 1 tsp. balsamic vinegar
    1 cove garlic, minced                                              
    4 tbsp. chopped parsley
    1 tsp. each fresh oregano & basil
    salt and pepper to taste





Blanch vegetables, except green pepper, in boiling water for 2 to 3 minutes. Refresh vegetables in cold water and cool. Cut carrots, zucchini as well as the green pepper into long then strips.



In a large bowl, mix dressing ingredients together well. Add salt and pepper and adjust to taste.  Add in cooked pasta and vegetables, tossing well until ingredients are evenly coated.



Chill at least 2 hours before serving.

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