| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Harned 1994, Pasta, Salads, Vegetables | 12 | Servings | |
INGREDIENTS
| 2 | tb | Dijon mustard |
| 1/2 | c | Red wine vinegar |
| 1 | tb | Finely minced garlic |
| 1 | ts | Granulated sugar |
| 1 | c | Olive oil |
| Salt and pepper; to taste | ||
| 1 | lb | Fusilli or other pasta |
| 6 | Ripe plum tomatoes each cut in 8 pieces | |
| 1 | lg | Yellow pepper; seeded cut in 1/4" dice |
| 1/2 | c | Yellow raisins |
| 1/2 | c | Coarsely chopped walnuts |
| 3/4 | lb | Snow peas; lightly blanched cut lengthwise in 1/4" slivers |
| 1/2 | lb | Tender green beans lightly blanched cut in 1" lengths |
| 6 | Scallions; 3" green on thinly sliced | |
| 1 | md | Zucchini; in 1/4" dice |
| 3/4 | c | Pitted imported black olives |
| 3/4 | c | Slivered fresh basil leaves 2 tb. reserved |
| 1/4 | c | Freshly grated Parmesan |
INSTRUCTIONS
DRESSING SALAD Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to blend. Bring a large pot of salted water to a boil. Cook pasta until just tender (al dente). Drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside. Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil. Toss together and adjust seasonings. Just before serving, add additional dressing to moisten the salad. Then toss with Parmesan cheese and garnish with reserved 2 tb. slivered basil leaves. Posted on WWiVNet. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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