PASTA VEGETABLE SALAD

Serve this colorful salad for a festive lunch along with hot Garlic Bread, Ice Tea and a large chunk of Parmesan for those who want to grate extra cheese on this delicious dish. Serves 4 to 6

1 lb Corkscrew pasta 500 g
2 cups veg. Broccoli & Cauliflower florets, thin sliced carrots  500 mL veg.
1/2 each Red Pepper & Green Pepper 1/2 each
1/2 Purple Onion, chopped 1/2
1 cup Cherry tomatoes, halved 250 mL
1/2 to 3/4 cup Italian dressing 125 mL to 175 mL
Parmesan Cheese

Cook pasta according to package directions, drain and rinse with cold water. Cook carrots, broccoli and cauliflower in microwave for a minute or so (or blanch in boiling water) This will bring out the color and flavor. Rinse in cold water. Put pasta, cooked vegetables, red and green pepper and chopped onion in a large bowl. add dressing and toss thoroughly. The amount you use is your choice. Start with about 1/2 cup and add more if necessary. Cover with plastic and refrigerate until well chilled (about 2 hours).

Just before serving, add cherry tomatoes and toss gently.

Note:  Use your own favorite dressing or try my excellent Italian dressing.


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