"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

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.

Pamela M McLaughlin
Added: Wednesday, March 18, 2009


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

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

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.

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