Green Vegetable and Pasta Salad
|Green pasta spirals||8 Ounce (250 Gram)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Green peas||7 Ounce (210 Gram)|
|Green beans||4 Ounce, halved (125 Gram)|
|Broccoli flowerets||5 Ounce (150 Gram)|
|Zucchini||2 Small, sliced diagonally|
|Freshly squeezed lemon juice||2 Tablespoon|
|French mustard||1 Teaspoon|
|Chopped fresh tarragon||2 Teaspoon|
1. Cook pasta in boiling water until tender, drain, rinse under cold water and drain again. Place pasta in large bowl. Add 1 teaspoon oil, toss well.
2. Bring large pan of water to the boil. Add vegetables, cook for 30 seconds, drain. Rinse under cold water, drain again. Add to pasta.
3. Place almonds on oven tray, toast in moderate oven for 5 minutes, cool.
4. Combine remaining oil, lemon juice, mustard and tarragon, add to salad along with almonds. Refrigerate 2 hours before serving.