Fresh Vegetable Pasta Salad Recipe
What is chocolate in comparison to this Fresh Vegetable Pasta Salad recipe, when it comes to enhancing your mood? I prepare this yum Fresh Vegetable Pasta Salad as a Side Dish every month or even more often. The most important ingredient in Fresh Vegetable Pasta Salad is Pasta. This Fresh Vegetable Pasta Salad recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
1/4 cup loosely packed 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 black pepper
4 ounces fresh or refrigerated linguine, cut into 4-inch pieces, or 2 ounces packaged dried linguine, broken
1 large carrot, cut into thin matchsticks
1 small turnip, cut into thin matchsticks
1 small zucchini, cut into thin matchsticks
1/2 cup chopped red sweet pepper
1/4 cup frozen peas, thawed
2 ounces mozzarella, Gruyere, or Swiss cheese, cubed
Directions
1 For dressing, in a blender container or food processor bowl, combine the parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and black pepper. Cover and blend or process until
combined; set aside.
2 In a large saucepan cook the fresh or refrigerated 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 dried linguine, cook according to package directions, adding carrot and turnip for the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again.
3 In a large salad bowl combine the cooked pasta mixture, zucchini, sweet pepper, peas, and cheese. Add the dressing and toss to coat.
combined; set aside.
2 In a large saucepan cook the fresh or refrigerated 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 dried linguine, cook according to package directions, adding carrot and turnip for the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again.
3 In a large salad bowl combine the cooked pasta mixture, zucchini, sweet pepper, peas, and cheese. Add the dressing and toss to coat.
