"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pasta Salad Jareiniere Recipe

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This recipe for Pasta Salad Jareiniere, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. rotini, cooked
1 head broccoli,k cut into small flowerets, steamed crisp tender
2 to 3 large carrots, cut julienne style and steamed crisp tender
1/4 small red cabbage, shredded, or fresh red pepper
3 small onions, sliced thin
1 cup frozen peas (not frozen in butter)

Parmesan Vinaigrette:

1 cup olive oil
1/3 cup red wine vinegar
3 large cloves fresh garlic (can use less if you feel too much)
3 tbsp. Dijon mustard
1/4 cup fresh grated Parmesan cheese
1 green onion
3 tsp. basil
1 tsp. thyme
1 1/2 tsp. salt
Fresh ground pepper

Directions:
Directions:
Whirl ingredients for vinaigrette in blender; taste and adjust seasoning. Toss with remaining ingredients and stir. Eat at room temperature.

Note: Refresh these ingredients (this means run cold water on them as soon as they are cooked to stop cooking action).

 

 

 

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