Basil-tarragon pasta salad

Yield: 6 Servings

Measure Ingredient
1 Recipe Basil-Tarragon Vinegarette
3 tablespoons Fresh grated parmesan cheese
1 large Bunch fresh broccoli florets **
2 larges Carrots; peeled and sliced
; into 1/4 inch piece
1 small Zucchini squash; halved and cut into
; 1/3 inch slices **
1 small Yellow squash; halved and cut into
1/3 inch slices **
½ cup Diced sweet red pepper
½ cup Diced sweet green pepper
1 can Black olives; sliced
2 mediums Tomatoes cut into 1/2 inch wedges
1 can Artichoke hearts; drained and cut
; into bite sized pie
1 bunch Green onions; cleaned and chopped
6 ounces Salad pasta cooked according to package
Directions. Blanch in cold water and
Drain when cooked.
Additional fresh grated parmesan cheese.

Steam broccoli until tender crisp. Blanch in cold water and drain. In a two quart covered sauce pan, bring 1 quart of water to a vigorous boil under high heat. Blanch carrots and squash in boiling water for 30 seconds. Start timing when water returns to a boil. Immediately rinse in cold water and drain. Combine prepared vegetables, 3 tbs. parmesan cheese, and vinegarette in a large bowl. Toss gently to coat all pieces.

Cover and refrigerate until chilled. About 1 hour. Uncover and toss occasionally while marinating in the refrigerator. Spoon salad into suitable serving dish. Garnish lightly with additional fresh grated parmesan cheese. Serve with fresh grated parmesan cheese available to top as individual taste dictates. Makes 6 to 8 servings From the kitchen of Loren Fumich ** NOTE: Do not over cook the broccoli, carrots, or squash.

Undercooking is preferred to overcooking. If it is necessary to prepare ahead, prepare vegetables and pasta, refrigerate in a covered bowl until about one hour before serving. Combine with marinade a per instructions.

Posted to MasterCook Digest V1 #163 Date: Mon, 19 Aug 1996 19:12:38 -0500 From: "lorenf@..." <lorenf@...>

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