Pasta Veggie Salad
Suzanne Ahmed
ingredients
Salad- 1 9 oz package refrigerated cheese-filled tortellini, uncooked
- 3 oz. fettuccine, uncooked
- 2 cups fresh snow pea pods, trimmed
- 2 cups broccoli flowerets
- 1 pint cherry tomatoes
- 2 cups sliced fresh mushrooms
- 1 7.5 oz can pitted whole ripe olives, drained
- 2 Tbs. freshly grated parmesan cheese
- Herbed Pasta Salad Dressing
- 1/2 cup chopped fresh chives
- 2 Tbs. chopped fresh parsley
- 2 Tbs. chopped fresh basil
- 1 Tbs. chopped fresh dillweed
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp pepper
- 1/2 tsp. sugar
- 1/2 tsp chopped fresh oregano
- 1/2 tsp. Dijon mustard
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
directions
- 1
Cook tortellini and fettuccine according to package directions; drain and set aside.
- 2
Cook snow peas in boiling water to cover 1 minute; remove and plunge peas immediately into cold water to stop the cooking process. Repeat procedure with broccoli.
- 3
Combine snow peas, broccoli, cherry tomatoes, mushrooms, and olives in a large bowl; add pastas and 2 Tbs. cheese, tossing to combine. Add Herbed Pasta Salad Dressing, and toss well. Cover and chill.
- 4
Combine all ingredients for dressing in a jar; cover tightly, and shake vigorously.
Source: Sue Ahmed
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews