Green Vegetable and Pasta Salad Recipe
Ingredients
| 250 g / 8 oz dried green pasta spirals | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| 210 g / 7 oz green peas | ||
| 125 g / 4 oz green beans, halved | ||
| 150 g / 5 oz broccoli flowerets | ||
| 2 small zucchini, sliced diagonally | ||
| Almonds | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon, squeezed | |
| French mustard | 1 Teaspoon | |
| Tarragon | 2 Teaspoon, chopped | |
Directions
1. Cook pasta in boiling water until tender, drain, rinse under cold water and drain again. Place pasta in large bowl. Add 1 teaspoon oil, toss well.
2. Bring large pan of water to the boil. Add vegetables, cook for 30 seconds, drain. Rinse under cold water, drain again. Add to pasta.
3. Place almonds on oven tray, toast in moderate oven for 5 minutes, cool.
4. Combine remaining oil, lemon juice, mustard and tarragon, add to salad along with almonds. Refrigerate 2 hours before serving.
2. Bring large pan of water to the boil. Add vegetables, cook for 30 seconds, drain. Rinse under cold water, drain again. Add to pasta.
3. Place almonds on oven tray, toast in moderate oven for 5 minutes, cool.
4. Combine remaining oil, lemon juice, mustard and tarragon, add to salad along with almonds. Refrigerate 2 hours before serving.
Chef
