Pasta Salad #4
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Salad | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Tarragon vinegar |
| 1/8 | c | Olive oil |
| 1 | t | Lemon juice |
| 1 | T | Parmesean cheese |
| 1 | Clove garlic, crushed | |
| 1 | t | Dijon mustard |
| 2 | t | Basil |
| 1 | t | Oregano |
| 1 | t | Dill |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1/4 | t | Pepper |
| 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 | ||
| Turnips, cut into 1/2" cubes | ||
| Radishes, sliced | ||
| Onions, sliced | ||
| Any other hard vegetable may | ||
| be used |
INSTRUCTIONS
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> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2115
Calories From Fat: 637
Total Fat: 68g
Cholesterol: 0mg
Sodium: 109203.8mg
Potassium: 16036.6mg
Carbohydrates: 19.9g
Fiber: 2.1g
Sugar: 4g
Protein: 335.1g