Pasta salad
Pasta salad
Ingredients/Components
- fresh snow peas - 2 c
- broccoli flowerets - 2 c
- cherry tomato halves
- fresh mushrooms, sliced - 2 c
- 75 oz
- pkg - 1 oz
- fettuccine uncooked - 3 oz
- grated Parmesan cheese - 1 Tbsp
- sliced green onions
- red wine vinegar - 1/3 c
- vegetable oil - 1/3 c
- olive oil - 1/3 c
- chopped fresh parsley - 2 Tbsp
- cloves garlic, minced - 2 item
- dried whole basil - 2 tsp
- dried whole dill weed - 1 tsp
- salt - 1 tsp
- pepper - 1/2 tsp
- sugar - 1/2 tsp
- dried whole oregano - 1/2 tsp
- Dijon mustard
How to make pasta salad:
Pasta Salad Dressing:1/2 c. sliced green onions1/3 c. red wine vinegar1/3 c. vegetable oil1/3 c. olive oil2 Tbsp. chopped fresh parsley2 cloves garlic, minced2 tsp. dried whole basil1 tsp. dried whole dill weed1 tsp. salt1/2 tsp. pepper1/2 tsp. sugar1/2 tsp. dried whole oregano1 1/2 tsp. Dijon mustard Combine all ingredients in a jar and cover tightly. Shake vigorously until well mixed. Yields 1 1/4 cups.Drop snow peas into boiling water; boil 1 minute and remove with a slotted spoon. Place broccoli in boiling water; boil 1 minute and drain. Combine peas, broccoli, tomatoes, mushrooms and olives. Cook pasta according to package directions; drain and let cool slightly. Combine vegetables, pasta and 1 tablespoon Parmesan cheese in a large bowl; add salad dressing and toss well. Chill several hours before serving. Garnish with additional Parmesan cheese, if desired. Yields 10 to 12 servings.
Recipe categories: Appetizers, Salads, Pasta.
Rating:
Related ingredients:
sugar, pkg, salt, butter, medium tomato, salsa
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