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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces dried vermicelli pasta
- 4 cups arugula leaves
- 1 large yellow or orange sweet pepper, cut into thin strips (1 cup)
- 1 medium carrot, cut into thin strips (1/2 cup)
- 1/2 cup fresh sugar snap peas
- 4 red boiling onions, cut into thin wedges
- 4 ounces thinly sliced ham or prosciutto, cut into 1-inch strips
- 2 tablespoons finely shredded Parmesan cheese (optional)
Details
Preparation
Step 1
n a small screw-top jar combine olive oil, balsamic vinegar, mustard, salt, and pepper. Cover and shake well; set aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place individual portions of cooked pasta on 4 serving plates, forming a nest.
In a large bowl combine arugula, sweet pepper, carrot, pea pods, and onion. Pile into center of pasta nests. Top with ham. Drizzle with dressing. If desired, sprinkle with Parmesan cheese.
Note: You could also use broccoli florets, chopped tomatoes, zucchini and peas.
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