Recipe: Pasta and Fresh Vegetable Salad
This is what I would have made for lunch if I’d had the ingredients and could have been bothered. It’s the best pasta salad I’ve ever tasted, and it lasts well for a couple of days, so I usually make a huge batch and eat nothing else for a day or two 
Pasta & Fresh Vegetable Salad
1/2 lb rotini
1 green pepper
4 small carrots
4 green onions
6 radishese
1/2 cauliflower, cut in florets
Dressing
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup orange juice
2 teaspoons Dijon mustard
1 tablespoon grated parmesan
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook pasta al dente, rinse in cold water and drain under cold water. Chop the vegetables. Combine pasta & vegetables.
Mix all ingredients for dressing; mix well.
Pour over salad & toss to mix. Cover & refrigerate.
In: food
251 Views
Posts
No comments yet.