SPRINGTIME PASTA SALAD

SPRINGTIME PASTA SALAD

Ingredients for 6 Servings

12 oz Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp Vegetable oil
8 oz Broccoli florets
8 oz Asparagus, cut in 1-inch pieces
4 Scallions or spring onions, cut in 1-inch slices
2 cloves Garlic, finely chopped
10 oz Package frozen peas, thawed and drained
1 Green or red bell pepper, coarsly chopped
8 oz Mushrooms, sliced
1/4 cup Minced fresh parsley
Dressing:
3 tbsp Red wine vinegar
3 tbsp Fresh lemon juice
1 tbsp Dijon mustard
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Thyme
1/8 tsp Cayenne pepper
Freshly ground black pepper to taste
2 tbsp Vegetable oil

Procedure:

1. Prepare pasta according to package directions; drain.
2. In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes.
3. Drain and add to pasta.
4. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
5. In a small bowl, whisk together first seven dressing ingredients.
6. Slowly whisk in the oil until dressing is well blended.
7. Pour dressing over pasta mixture and toss gently until well mixed.
8. Each Serving Provides:
9. 539 Calories , 19.4 g Protein , 95.5 g Carbohydrates , 9.5 g Fat , 0 mg Cholesterol ,
   134 mg Sodium , Calories from Fat 16%


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