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Monday, June 12, 2017

Fresh Vegetable Pasta Salad

1/4 cup loosely packed fresh parsley sprigs
2 tablespoons salad oil
2 tablespoons wine vinegar
2 tablespoons water
1 to 2 cloves garlic
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry
linguine, broken
1 large carrot, cut into julienne strips
1 small turnip, cut into julienne strips
1 small zucchini, cut into julienne strips
1/2 cup chopped red sweet pepper
1/2 cup loose-pack frozen peas, thawed
2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed
Salad greens (optional)

For dressing, in a blender container or food processor bowl combine
parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry
mustard, salt, and pepper. Cover and blend or process until
combined. Set aside.
In a large saucepan cook fresh linguine, carrot, and turnip in a
large amount of boiling water for 3 to 4 minutes or until pasta and
vegetables are tender. (Or, if using dry linguine, cook pasta
according to package directions, adding carrot and turnip the last
3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain
again.
In a large salad bowl combine cooked pasta mixture, zucchini,
pepper, peas, and cheese. Add dressing. Toss to coat. If desired,
line bowl with salad greens to serve.

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