- 8
Ingredients
- 1 small head cauliflower, cut into small flowerets (1/2 pounds)
- 2 medium zucchini, halved and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped green pepper
- 3/8 cup white wine vinegar
- 1/4 cup salad oil
- 1/8 cup sugar
- 1/2 tspn snipped dried basil, crushed
- 1/2 tspn salt
- 1/16 tspn pepper
- 1/2 small head lettuce, torn
- 8oz wide noodles, fettucini
- 1/4 cup grated parmesan cheese
Preparation
Step 1
In a large saucepan cook cauliflower, covered in a small amount of boiling, salted water for 8 minutes. Stir in zucchini. Cook 8 minutes more or until vegetables are nearly tender. Drain. In a bowl combine cooked vegetables, cherry tomatoes, and green pepper. In a screw-top jar combine vinegar, salad oil, sugar, basil, salt and pepper. Cover and shake well to combine. Pour over vegetable mixture. Cover and refrigerate overnight or up to 3 days.
Drain vegetable mixture thoroughly, reserving 1/4 cup of the marinade. Meanwhile, cook pasta in a large amount of boiling salted water about 10-12 minutes or until just tender. Drain. Rinse with cold water, then drain again. Continue rinsing and draining until pasta is thoroughly chilled. Toss with vegetable mixture and reserved marinade. Sprinkle with cheese.