Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Tarragon vinegar |
| ⅛ cup | Olive oil |
| 1 teaspoon | Lemon juice |
| 1 tablespoon | Parmesean cheese |
| 1 \N | 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 |
| \N \N | Cauliflower florets |
| \N \N | Brocolli florets |
| \N \N | Sweet green & red peppers; cut into chunks |
| \N \N | Carrots; cut into 1/4\" thick slices |
| \N \N | Turnips; cut into 1/2\" cubes |
| \N \N | Radishes; sliced |
| \N \N | Onions; sliced |
| \N \N | 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.
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