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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Garden Vegetable pasta salad Recipe

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This recipe for Garden Vegetable pasta salad is from Home Recipes, 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:
 

Salad
Ingredients:  
Ingredients:  
1 pount rotelle or other fancy shaped pasta, cooked, rinsed with cold water, drained well
1 tbsp Bertolli Classic Olive Oil
2 cups small fresh broccoli florets
2 cups sliced unpeeled zucchini
4 medium sized carrots, cut into ¼-inch thick rounds (1½ cups)
2 medium sized tomatoes (10 oz), cut into ¼-inch pieces (1⅓ cups)
3 green onions, sliced diagonally into ½ -inch julienne pieces
Directions:
Directions:
Toss prepared pasta with 1 tbsp olive oil in large serving bowl. Cook broccoli, zucchini, and carrots in boiling water just until tender, about 3 to 4 minutes. Drain; rinse with cold water; toss with pasta. Stir in tomato and green onions.
 

Dressing
Ingredients:  
Ingredients:  
⅔ cup Bertolli Classic Olive Oil
5 tbsp. Bertolli Garlic flavored Wine Vinegar
⅓ cup defatted chicken stock
½ tsp coarsely ground black pepper.
Directions:
Directions:
Whisk all ingredients in a small bowl. Pour over salad mixture; toss; serve at room temperature or chilled.
Number Of Servings:
Number Of Servings:
8

 

 

 

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