Pasta Salad Recipe
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 This recipe for Pasta Salad, by Joanne Carr, is from A Girlfriends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Joanne Carr
Added: Saturday, May 27, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: DRESSING:
1/2c. olive or salad oil
1/4c. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. crushed red pepper
2 cloves garlic, crushed
2T. snipped fresh chives
1T. snipped fresh basil (or 1 tsp dried basil)
2 tsp. snipped fresh dill (or 1/2 tsp dried dill weed)
8 oz. spirelle pasta (or other pasta)
VEGETABLES:
2T. olive or salad oil
1/2 lb. broccoli florets (1 1/2"pieces)
1/2 red pepper, cut up
1/4 lb. whole fresh snow pea pods, ends trimmed
1/2 pt. cherry (or grape) tomatoes, washed - stems removed
1/4c. chopped parsley
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Directions: |
Directions:MAKE DRESSING: by combining 1/2c. oil, lemon juice, salt, pepper, red pepper, garlic, chives, basil and dill in a jar with a tight-fitting lid. Shake until well combined.
COOK pasta as label directs. Drain, turn into large salad bowl and add dressing. Toss to combine.
PREPARE VEGETABLES: by heating oil in a large skillet. Toss in broccoli florets and red pepper pieces. Stir fry 5 minutes, or until vegetables are just crisp. Add pea pods and cook 1 minute. Cover and cook 1 to 2 minutes. Do not overcook. Cool completely.
In salad bowl, lightly toss pasta, vegetables, cherry tomatoes & parsley until well coated with dressing. Refrigerate several hours to chill well.
Toss well before serving. |
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