Fresh Vegetable Pasta Salad Recipe
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.
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