|¼ cup||Tarragon vinegar|
|⅛ cup||Olive oil|
|1 teaspoon||Lemon juice|
|1 tablespoon||Parmesean cheese|
|1||Clove garlic (crushed)|
|1 teaspoon||Dijon mustard|
|¼ teaspoon||Pepper (up to)|
|500 grams||Tri-color rotini pasta|
|Sweet green & red peppers; cut into chunks|
|Carrots; cut into 1/4" thick slices|
|Turnips; cut into 1/2" cubes|
|Any other hard vegetable may be used|
submitted by: lindam@...
This salad is easy to make and will keep for up to three days refrigerated.
Enjoy! Linda Alberta, Canada
Dressing: Combine all ingredients in a shaker jar & mix well. Pour over pasta & vegetables. Refrigerate salad. Note: herbs can be altered to your taste
Salad: Bring a large pot of water to boiling. Add pasta and cook until tender but firm - approx. 9 minutes. Drain pasta and rinse under cold water. Combine pasta and vegetables in large salad bowl. Add dressing.
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RECIPE ARCHIVE - 10 JUNE 1996
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