"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pasta Salad Recipe

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This recipe for Pasta Salad, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Carr
Added: Saturday, May 27, 2006


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)
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

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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