Garden Vegetable Pasta Salad Recipe
Ingredients
| Macaroni | 250 Gram | |
| Salt | To Taste | |
| Olive oil | 1 Tablespoon | |
| 2 carrots, sliced diagonally into 5 mm (1/4 in) slices | ||
| French Beans | 125 Gram, sliced | |
| Frozen peas | 90 Gram | |
| 60 g (2 oz) fresh or frozen sweetcom | ||
| Parmesan cheese | 30 Gram, grated | |
| Olive oil | 60 Milliliter (Dressing) | |
| Red wine vinegar | 2 Tablespoon (Dressing) | |
| Parsley | 3 Tablespoon, chopped (Dressing) | |
| Basil | 1 Tablespoon, chopped (Dressing) | |
| black pepper | 1 (Dressing) | |
Directions
1. Make the dressing by mixing all the ingredients in a screwtop jar. Close tightly; shake until well combined.
2. Cook macaroni in a saucepan of lightly salted boiling water until just tender. Drain, rinse under cold water; drain again. Place in a salad bowl, add oil and toss.
3. Bring a small saucepan of water to the boil. Cook carrot slices for 3 minutes, remove with a slotted spoon, refresh under cold water and drain. Repeat the process with beans, cooking them for only 1 minute.
4. Add peas and corn to the boiling water and cook them until just tender. Drain, refresh under cold water and drain again.
5. Add beans, carrots, peas and corn to pasta, pour over dressing and toss to coat. Sprinkle salad with Parmesan and serve at once.
2. Cook macaroni in a saucepan of lightly salted boiling water until just tender. Drain, rinse under cold water; drain again. Place in a salad bowl, add oil and toss.
3. Bring a small saucepan of water to the boil. Cook carrot slices for 3 minutes, remove with a slotted spoon, refresh under cold water and drain. Repeat the process with beans, cooking them for only 1 minute.
4. Add peas and corn to the boiling water and cook them until just tender. Drain, refresh under cold water and drain again.
5. Add beans, carrots, peas and corn to pasta, pour over dressing and toss to coat. Sprinkle salad with Parmesan and serve at once.
Chef
