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"Hunger is the best sauce in the world."--Cervantes

Pasta Salad Jareiniere Recipe

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This recipe for Pasta Salad Jareiniere is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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