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Summer Pasta Salad Recipe

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This recipe for Summer Pasta Salad, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Matthews
Added: Friday, September 14, 2007


¼ c. red wine vinegar
1 T. Dijon mustard
1 tsp. sugar
2 tsp. salt
1/3 c. plus 3 T olive oil
1 small onion, sliced
4 carrots, sliced
1 bunch asparagus, cut into 1-2 in. pieces
1 bunch broccoli, cut into bite sized pieces
¼ c. water
1 lb. rigatoni, cooked according to package instructions
3 small tomatoes (or more)
½ c. fresh basil
¾ c. Parmesan cheese

In a small bowl, mix vinegar, mustard, sugar, salt, and 1/3 c. olive oil. Set aside. In a large skillet, sauté onion in 1 T. olive oil, carrots, asparagus, and broccoli. Add water. Reduce heat to medium and cook 2-3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp. Combine all ingredients, toss and serve warm or cold.




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