| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Salad |
8 |
Servings |
INGREDIENTS
| 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 (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
DRESSING
SALAD
OPTIONAL
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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