spoon

Pasta Salad #4

10
Category : Salad , Pasta

Yield: 8 Servings

Ingredients (Help):
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

submitted by: lindam@agt.net
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@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE - 10 JUNE 1996

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