Pasta in Raspberry Vinaigrette Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz Uncooked tri-color rotini
1/2 red bell pepper
10-12 small black olives
1/2 small to medium zucchini
6-8 oz fresh broccoli florets
2-4 oz fresh snow pea pods
1 green onion
1 recipe raspberry vinaigrette (found elsewhere in the book)
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Directions: |
Directions:1. Cook pasta according to box directions (or to the amount of tenderness that you prefer). Rinse with cold water and place in mixing bowl
2. Dice red pepper into 1/4 inch squares and add to bowl
3. Cut the zucchini lengthwise into 1/4's and then slice into 1/8-1/4 inch slices and add.
4. Cut the stems off of the mushrooms and then quarter. Add to bowl
5. Chop the green onion and add
6.Add the olives
7 Trim the florets so that almost all of the stems are cut off. Cut bigger pieces in 1/2 so that they are close to bite size. Blanche in boiling water for 1 minute then run under cold water and add.
8. De-string the pea pods by grabbing the string at the tip of the pod and pulling back. Clip the ends then cut the pod in half on a 45º angle. Blanche in boiling water for 30 seconds and run under cold water. Add to the salad
9. Toss the salad with the raspberry vinaigrette. Chill and serve
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a more time consuming salad but it is worth the effort.
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