Primavera pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Fresh mushrooms, sliced thin | |
| 2 | tablespoons | Unsalted butter |
| 3 | tablespoons | Fresh lemon juice |
| 28 | ounces | Canned tomatoes, drained and |
| Chopped coarsely | ||
| 1 | Zucchini, halved lengthwise | |
| And sliced thin | ||
| 4 | Carrots, grated | |
| 20 | Pitted black olives | |
| 1 | Clove garlic, mashed | |
| ⅓ | cup | Fresh or dried basil |
| Dressing: | ||
| 1½ | tablespoon | Sugar |
| ⅓ | cup | Red wine vinegar |
| ⅔ | cup | Olive oil |
| ½ | pounds | Linguine |
| Salt and pepper to taste | ||
Directions
In a skillet, cook mushrooms in butter and lemon juice over moderate heat. In a large bowl, combine mushroom mixture with tomatoes, zucchini, carrots, olives, garlic, basil, sugar, vinegar and oil; stir 3 minutes. In a kettle of boiling salted water, cook linguine for 7 minutes. Drain in colander, refresh under cold water and drain well. Toss pasta with vegetable mixture. Add salt and pepper. Serve at room temperature. Note: Feta cheese may be added.