- 6
Ingredients
- 1 Recipe Basil-Tarragon Vinaigrette
- 3 tbs. fresh grated parmesan cheese
- 1 large bunch fresh broccoli florets
- 2 large carrots -- peeled and sliced -- into 1/4 inch piece
- 1 small zucchini squash -- halved and cut into -- 1/3 inch slices
- 1 small yellow squash -- halved and cut into 1/3 inch slices
- 1/2 cup diced sweet red pepper
- 1/2 cup diced sweet green pepper
- 1 can black olives -- sliced
- 2 medium tomatoes cut into 1/2 inch wedges
- 1 can artichoke hearts -- drained and cut into bite sized pie
- 1 bunch green onions -- cleaned and chopped
- 6 oz. whole wheat pasta
- Additional fresh grated parmesan cheese.
Preparation
Step 1
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 vinaigrette 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, add PGX prior to serving, toss again.
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.
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.