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Vegetable Pasta Salad

Fettuccine.Inn's picture
Ingredients
  Spaghetti/Linguine/fettuccine 12 Ounce (Uncooked)
  Broccoli florets 8 Ounce
  Asparagus 8 Ounce, cut into 1 -inch pieces
  Scallions/Spring onions 4 , cut into 1 -inch pieces
  Garlic 2 Clove (10 gm), finely chopped
  Frozen peas 10 Ounce, thawed, drained (1 Package)
  Bell pepper 1 , coarsely chopped (Red Or Green)
  Mushrooms 8 Ounce, sliced
  Minced parsley 1⁄4 Cup (4 tbs)
  Red wine vinegar 3 Tablespoon
  Lemon juice 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ground black pepper To Taste
  Vegetable oil 2 Tablespoon
Directions

MAKING
1. In a pan add water, cook pasta as per package directions, drain and keep aside.
2. In a large pot, add broccoli and asparagus with boiling water and cook such that it is crisp-tender, for about 4 minutes.
3. Combine the vegetables after draining with the pasta after and add scallions, garlic, peas, bell pepper, mushrooms and parsley.
4. For making the dressing in small bowl, whisk together all the dressing ingredients other than the oil.
5. Thereafter slowly whisk in oil to the dressing to blend well.

SERVING
6. Serve the pasta mixture after pouring the dressing pasta and tossing gently until well mixed.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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