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Garden Vegetable Pasta Salad

Chef.at.Home's picture
Ingredients
  Macaroni 8 Ounce (250 g)
  Salt To Taste
  Olive oil 1 Tablespoon
  Carrots 2 , sliced diagonally into 1/4 inch slices
  French beans 4 Ounce (125g, topped, tailed and sliced diagonally into 1 inch pieces)
  Shelled peas 3 Ounce (90 g, fresh or frozen)
  Sweet corn 2 Ounce (60 g, fresh or frozen)
  Grated parmesan cheese 1 Ounce (30 g)
  Olive oil 2 Fluid Ounce (60 ml)
  Red wine vinegar 2 Tablespoon
  Chopped fresh parsley 3 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Freshly ground black pepper 1
Directions

1. Make the dressing by mixing all the ingredients in a screwtop jar. Close tightly; shake until well combined.
2. Cook macaroni in a saucepan of lightly salted boiling water until just tender. Drain, rinse under cold water; drain again. Place in a salad bowl, add oil and toss.
3. Bring a small saucepan of water to the boil. Cook carrot slices for 3 minutes, remove with a slotted spoon, refresh under cold water and drain. Repeat the process with beans, cooking them for only 1 minute.
4. Add peas and corn to the boiling water and cook them until just tender. Drain, refresh under cold water and drain again.
5. Add beans, carrots, peas and corn to pasta, pour over dressing and toss to coat. Sprinkle salad with Parmesan and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
6 Minutes

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