Side Pannel
Garden Macaroni Salad
Garden Macaroni Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Salads, Pasta, Vegetables
Ingredients List
- ----------------------------------DRESSING----------------------------------
- 2 tb Dijon mustard
- 1/2 c Red wine vinegar
- 1 tb Finely minced garlic
- 1 ts Granulated sugar
- 1 c Olive oil
- Salt and pepper; to taste
Directions
SALAD
1 lb Fusilli or other pasta
6 Ripe plum tomatoes
each cut in 8 pieces
1 lg Yellow pepper; seeded
cut in 1/4" dice
1/2 c Yellow raisins
1/2 c Coarsely chopped walnuts
3/4 lb Snow peas; lightly blanched
cut lengthwise in 1/4"
slivers
1/2 lb Tender green beans
lightly blanched
cut in 1" lengths
6 Scallions; 3" green on
thinly sliced
1 md Zucchini; in 1/4" dice
3/4 c Pitted imported black olives
3/4 c Slivered fresh basil leaves
2 tb. reserved
1/4 c Freshly grated Parmesan
Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar,
garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season
with salt and pepper, then set aside for at least 1 hour for flavors to
blend.
Bring a large pot of salted water to a boil. Cook pasta until just tender
(al dente). Drain, rinse under cold water and drain again.
Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes,
yellow pepper, raisins and walnuts. Toss pasta and other ingredients again
and set aside.
Twenty minutes before serving, add the lightly blanched snow peas, green
beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil.
Toss together and adjust seasonings. Just before serving, add additional
dressing to moisten the salad. Then toss with Parmesan cheese and garnish
with reserved 2 tb. slivered basil leaves.
Posted on WWiVNet. Electronic format by Cathy Harned.
1 lb Fusilli or other pasta
6 Ripe plum tomatoes
each cut in 8 pieces
1 lg Yellow pepper; seeded
cut in 1/4" dice
1/2 c Yellow raisins
1/2 c Coarsely chopped walnuts
3/4 lb Snow peas; lightly blanched
cut lengthwise in 1/4"
slivers
1/2 lb Tender green beans
lightly blanched
cut in 1" lengths
6 Scallions; 3" green on
thinly sliced
1 md Zucchini; in 1/4" dice
3/4 c Pitted imported black olives
3/4 c Slivered fresh basil leaves
2 tb. reserved
1/4 c Freshly grated Parmesan
Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar,
garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season
with salt and pepper, then set aside for at least 1 hour for flavors to
blend.
Bring a large pot of salted water to a boil. Cook pasta until just tender
(al dente). Drain, rinse under cold water and drain again.
Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes,
yellow pepper, raisins and walnuts. Toss pasta and other ingredients again
and set aside.
Twenty minutes before serving, add the lightly blanched snow peas, green
beans, scallions, zucchini, black olives and 3/4 cup slivered fresh basil.
Toss together and adjust seasonings. Just before serving, add additional
dressing to moisten the salad. Then toss with Parmesan cheese and garnish
with reserved 2 tb. slivered basil leaves.
Posted on WWiVNet. Electronic format by Cathy Harned.
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