Fresh Vegetable Pasta Salad

By á-2144

Ingredients

• 1/4 cup loosely packed fresh parsley sprigs
• 2 Tbsp salad oil
• 2 Tbsp white wine vinegar
• 2 Tbsp water
• 1-2 cloves garlic
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 oz linquine or fettuccini, broken
• 1 large carrot, cut into thin strips
• 1 small turnip or parsnip, cut into thin strips
• 1 small zucchini, cut into thin strips
• 1/2 cup chopped red sweet pepper
• 1/2 cup frozen peas, thawed
• 1/2 cup cubed mozzarella or swiss cheese

Preparation

Step 1

1. For dressing, in a blender of food processor combine the parsley sprigs, oil, wine vinegar, the water, arlic, dry mustard, salt, and black pepper. Cover and blend or process until well combined; set aside.

2. In a large saucepan, cook pasta according to package directions, adding carrot and turnip for the last 3-4 minutes of cooking. Drain pasta and vegetables. Rinse with cold water; drain again.

3. In a large salad bowl, combine cooked pasta and vegetables, zucchini, sweet pepper, peas, and cheese. Add dressing and toss lightly to coat.