Basil-Tarragon Pasta Salad

Title: Basil-Tarragon Pasta Salad
Yield: 6 Servings

1 Recipe Basil-Tarragon
3 tb Fresh grated parmesan cheese
1 lg Bunch fresh broccoli
-florets **
2 lg Carrots; peeled and sliced
; into 1/4 inch piece
1 sm Zucchini squash; halved and
-cut into
; 1/3 inch slices **
1 sm Yellow squash; halved and
-cut into
1/3 inch slices **
1/2 c Diced sweet red pepper
1/2 c Diced sweet green pepper
1 cn Black olives; sliced
2 md Tomatoes cut into 1/2 inch
1 cn Artichoke hearts; drained
-and cut
; into bite sized pie
1 bn Green onions; cleaned and
6 oz Salad pasta cooked
-according to package
Directions. Blanch in cold
-water and
Drain when cooked.
Additional fresh grated
-parmesan cheese.

Steam broccoli until tender crisp. Blanch in cold water and drain. In a
two quart covered sauce pan, bring 1 quart of water to a vigorous boil
under high heat. Blanch carrots and squash in boiling water for 30
seconds. Start timing when water returns to a boil. Immediately rinse in
cold water and drain. Combine prepared vegetables, 3 tbs. parmesan
cheese, and vinegarette in a large bowl. Toss gently to coat all pieces.
Cover and refrigerate until chilled. About 1 hour. Uncover and toss
occasionally while marinating in the refrigerator. Spoon salad into
suitable serving dish. Garnish lightly with additional fresh grated
parmesan cheese. Serve with fresh grated parmesan cheese available to top
as individual taste dictates. Makes 6 to 8 servings From the kitchen of
Loren Fumich ** NOTE: Do not over cook the broccoli, carrots, or squash.
Undercooking is preferred to overcooking. If it is necessary to prepare
ahead, prepare vegetables and pasta, refrigerate in a covered bowl until
about one hour before serving. Combine with marinade a per instructions.
Posted to MasterCook Digest V1 #163

Date: Mon, 19 Aug 1996 19:12:38 -0500

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