Pasta Salad #4
| Yield: | 8 Servings |
| Categories: | Salad |
| DRESSING | ||
| 1/4 | c | Tarragon vinegar |
| 1/8 | c | Olive oil |
| 1 | ts | Lemon juice |
| 1 | tb | Parmesean cheese |
| 1 | Clove garlic (crushed) | |
| 1 | ts | Dijon mustard |
| 2 | ts | Basil |
| 1 | ts | Oregano |
| 1 | ts | Dill |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | Pepper |
| SALAD | ||
| 400 | -(up to) | |
| 500 | g | Tri-color rotini pasta |
| Cauliflower florets | ||
| Brocolli florets | ||
| Sweet green & red peppers; cut into chunks | ||
| Carrots; cut into 1/4" thick slices | ||
| OPTIONAL | ||
| Turnips; cut into 1/2" cubes | ||
| Radishes; sliced | ||
| Onions; sliced | ||
| Any other hard vegetable may be used |
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