"Those who forget the pasta are condemned to reheat it."--Unknown

Rosedale Pasta Salad Bowl Recipe

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

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
1/2 c olive oil
1/4 c lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. crushed red pepper
2 cloves garlic, crushed
2 T snipped fresh chives
1 T snipped fresh basil or 1 tsp. dried
2 t snipped fresh dill or 1/2 tsp. dried dillweed
1 pkg, (8oz.) rotelle or other spiral pasta

VEGETABLES;
2 T olive oil
1/2 lb. broccoli, cut into 1 1/2-inch flowerets
1/2 red pepper, cut into 1/4-inch wide strips
1/4 lb. whole fresh snow pea pods, ends trimmed
1/2 pint cherry tomatoes, washed, stem removed
1/4 c chopped parsley

Directions:
Directions:
Make dressing : In jar with tight fitted lid, combine oil, lemon juice, salt, pepper, red pepper, garlic, chives, basil and dill. Shake until well combined. Cook pasta; drain. Turn into large salad bowl; add dressing; toss to combine.
Prepare vegetables: In the oil in a large skillet broccoli and red pepper strips; stir fry 5 minutes, or until vegetables until just crisp. Add pea pods; cook 1 minute. Cook vegetables, covered, 1 to 2 minutes. Do not overcook. Cool completely.
In salad bowl, lightly toss pasta, vegetables, cherry tomatoes and parsley until well coated with dressing. Refrigerate several hours, to chill well. Toss well before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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