Springtime pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Spaghetti, thin -- cooked |
| 1½ | cup | Frozen broccoli cuts -- |
| Thawed and cooked | ||
| ½ | cup | Onions -- chopped |
| 2 | Cloves garlic -- chopped | |
| Fine | ||
| 2 | cups | Frozen green peas -- thawed |
| ½ | cup | Bell peppers -- chopped |
| 8 | ounces | Mushrooms -- sliced |
| ¼ | cup | Parsley |
| Dressing---- | ||
| 3 | tablespoons | White vinegar |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Prepared mustard |
| 1 | teaspoon | Olive oil |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne pepper |
Directions
Prepare spaghetti according to package directions; drain. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl. Pour dressing over pasta mixture and toss gently until well mixed.
Recipe By : National Pasta Association From: Kkrw84a@... (Gina Barber)Date: 4 May 1996 16:16:27 Gmt