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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