Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta
----Dressing----
1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar
1/4 cup mayo or ranch dressing
salt and pepper
----Salad----
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
---------------------------------------
1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.
No comments:
Post a Comment