Cold Herbed Pasta Salad
|Whole wheat spaghetti||2 Ounce, broken into thirds|
|Button mushrooms/Fresh shiitake mushrooms||16 Large, thinly sliced|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Herb and garlic||4 Tablespoon (2 Recipes, Adjust Quantity As Needed)|
|Tomatoes||2 , peeled, seeded and cut into 1/4 inch dice|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook the pasta in 2 quarts of rapidly boiling water.
While the pasta is cooking, put the carrots through the fine shredderof a food processor.
When the pasta is al dente tender but still firm to the bite hold a strainer over the pot near the edge and scoop the pasta into it with a slotted spoon or wire skimmer.
Do not pour off the boiling water.
Set the pasta aside to drain.
Toss the carrots into the boiling pasta water and blanch for 30 seconds.
Drain and immediately refresh the carrots in a bowl of cold water.
Dram again and let cool.
Cut off the ends of the zucchini.
Hold a sharp knife at one end and cut down the length of a zucchini, removing the rind and about 1/4 inch of pulp, but leaving the seeds.
Repeat for the 3 remaining sides, then cut the other zucchini the same way.
Discard the cores (or reserve for another use) and put the pieces of rind and pulp through the fine shredder of the food processor.
When the pasta and carrot are at room temperature, toss with the zucchini, mushrooms, basil, and dressing.
For the Briefcase Lunch, put one quarter of the salad in a container with a tightly fitting lid.
Pack one quarter of the tomatoes and Parmesan cheese in separate containers, cover, and chill.
Cover the remaining salad, tomatoes, and cheese and store in the refrigerator