Pasta salad #4

Yield: 8 Servings

Measure Ingredient
¼ cup Tarragon vinegar
⅛ cup Olive oil
1 teaspoon Lemon juice
1 tablespoon Parmesean cheese
1 Clove garlic (crushed)
1 teaspoon Dijon mustard
2 teaspoons Basil
1 teaspoon Oregano
1 teaspoon Dill
½ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Pepper (up to)
500 grams Tri-color rotini pasta
Cauliflower florets
Brocolli florets
Sweet green & red peppers; cut into chunks
Carrots; cut into 1/4" thick slices
Turnips; cut into 1/2" cubes
Radishes; sliced
Onions; sliced
Any other hard vegetable may be used

DRESSING

SALAD

OPTIONAL

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.

Refrigerate.

DAVE <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 10 JUNE 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

Similar recipes