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Basil-tarragon Pasta Salad

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

1		Recipe Basil-Tarragon
		Vinegarette
3	T	Fresh grated parmesan cheese
1		Bunch fresh broccoli
		florets **
2		Carrots, peeled and sliced
		into 1/4 inch piece
1		Zucchini squash, halved and
		cut into
		1/3 inch slices **
1		Yellow squash, halved and
		cut into
		1/3 inch slices **
1/2	c	Diced sweet red pepper
1/2	c	Diced sweet green pepper
1		Black olives, sliced
2		Tomatoes cut into 1/2 inch
		wedges
1		Artichoke hearts, drained
		and cut
		into bite sized pie
1		Green onions, cleaned and
		chopped
6	oz	Salad pasta cooked
		according to package
		Directions. Blanch in cold
		water and
		Drain when cooked.
		Additional fresh grated
		parmesan cheese.

INSTRUCTIONS

Steam broccoli until tender crisp.  Blanch in cold water and drain.  In
a two quart covered sauce pan, bring 1 quart of water to a  vigorous
boil under high heat.  Blanch carrots and squash in boiling  water for
30 seconds.  Start timing when water returns to a boil.  Immediately
rinse in cold water and drain.   Combine prepared  vegetables, 3 tbs.
parmesan cheese, and vinegarette in a large bowl.  Toss gently to coat
all pieces. Cover and refrigerate until chilled.  About 1 hour.
Uncover and toss occasionally while marinating in the  refrigerator.
Spoon salad into suitable serving dish.  Garnish  lightly with
additional fresh grated parmesan cheese.  Serve with  fresh grated
parmesan cheese available to top as individual taste  dictates. Makes 6
to 8 servings From the kitchen of Loren Fumich **  NOTE: Do not over
cook the broccoli, carrots, or squash. Undercooking  is preferred to
overcooking. If it is necessary to prepare ahead,  prepare vegetables
and pasta, refrigerate in a covered bowl until  about one hour before
serving. Combine with marinade a per  instructions. Posted to
MasterCook Digest V1 #163  Date: Mon, 19 Aug 1996 19:12:38 -0500  From:
"lorenf@socomm.net" <lorenf@memphisonline.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 130 Calories From Fat: 37 Total Fat: 4.2g Cholesterol: 4.5mg Sodium: 578.4mg Potassium: 585.3mg Carbohydrates: 19.6g Fiber: 7.4g Sugar: 4.7g Protein: 6.8g