Salad Recipes | Pasta vegetable salad

Pasta vegetable salad

Ingredients

  • 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)

Preparation

For dressing, combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper in a blender. Cover and blend until combined. Set aside. Cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes until pasta and vegetables are tender. Drain. Rinse with cold water; drain again. Combine cooked pasta mixture, zucchini, pepper, peas, and cheese in a large salad bowl. Add dressing. Toss to coat. Line bowl with salad greens to serve pasta salad.

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