Vegetable Pasta Salad Recipe
Ingredients
| Rotini pasta | 8 Ounce | |
| Boiling water | 2 1/2 Quart | |
| Cooking oil | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper red | 1 To taste | |
| Zucchini | 2 Cup (16 tbs), slivered | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Mushrooms | 6 | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Cooking oil | 1/3 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon |
Directions
MAKING
1) In a large saucepan boil water. Add pasta, cooking oil and first amount of salt till firm.
2) Drain from the liquid and rinse with cold water. Drain well.
3) Put the pasta back to the pot.
4) Stir in next 5 ingredients to rotini in pot.
5) In a small bowl, mix the remaining ingredients.
6) Combine it into the pot and toss well.
SERVING
7) Transfer into a bowl to serve.
1) In a large saucepan boil water. Add pasta, cooking oil and first amount of salt till firm.
2) Drain from the liquid and rinse with cold water. Drain well.
3) Put the pasta back to the pot.
4) Stir in next 5 ingredients to rotini in pot.
5) In a small bowl, mix the remaining ingredients.
6) Combine it into the pot and toss well.
SERVING
7) Transfer into a bowl to serve.
Chef
