"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pasta Toss with Veggies Recipe

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This recipe for Pasta Toss with Veggies, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanessa Gibbs
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. elbow macaroni
1/4 c. vegetable oil
1 lb. fresh broccoli florets
10 oz. fresh carrots, peeled and shredded
1 lb. 3 oz. package of mozzarella cheese, cut into 1/2 cubes
1 tsp. prepared mustard
1/4 c. vinegar
1 tsp. garlic powder
1 tsp. dried, minced chives
1 tsp. dried basil leaves
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1 c. vegetable oil

Directions:
Directions:
Cook pasta in boiling water until tender but still firm. Drain and toss with vegetable oil in large bowl. Cook to room temperature, stirring occasionally. Cook broccoli in steamer for 2-3 minutes until tender. Quickly cool in ice water and drain.

In a large bowl, combine cooled pasta, broccoli, carrots and cheese. Mix thoroughly and set aside.
In a smaller bowl, whisk together mustard, vinegar, garlic, chives, basil, sugar, salt and pepper. Continue to whisk while slowly adding oil. Pour dressing over pasta and vegetables and mix thoroughly.

Chill prior to serving.

Personal Notes:
Personal Notes:
Makes 25 servings.

 

 

 

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