Recipe - Basil-Tarragon Pasta Salad

1 Recipe BasilTarragon
Vinegarette
3 tablespoon Fresh grated parmesan cheese
1 lg Bunch fresh broccoli
florets **
2 lg Carrots; peeled and cut or sliced up
; into One fourth 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 **
One half cup Diced sweet red pepper
One half cup Diced sweet green pepper
1 cn Black olives; cut or sliced up
2 md Tomatoes cut into One half inch
wedges
1 cn Artichoke hearts; drained
and cut
; into bite sized pie
1 bn Green onions; cleaned and
chopped
6 ounce Salad pasta cooked
according to package
Directions. Blanch in cold
water and
Drain when cooked.
Additional fresh grated
parmesan cheese.

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 vinegarette 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. 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. Makes 6 to 8 servings From the kitchen of
Loren Fumich ** NOTE: 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. Combine with marinade a per instructions.
Posted to MasterCook Digest V1 #163

Date: Mon, 19 Aug 1996 19:12:38 0500

From: "lorenf@socomm.net" lorenf@memphisonline.com