Pasta Salad At Its Best

Recipe Ingredients

3 cups	711ml	Snow peas - fresh
2 cups	292g / 10oz	Broccoli flowerets
2 1/2 cups	156g / 5.5oz	Cherry tomato halves
2 cups	474ml	Mushrooms - fresh, sliced
1		Whole pitted ripe olives - drained
1		Cheese-stuffed tortellini - uncooked
3 oz	85g	Fettuccine - uncooked
1 tablespoon	15ml	Parmesan cheese - grated
		Salad dressing (recipe follows)
1 tablespoon	15ml	Parmesan cheese - grated
		Dressing
1/2 cup	31g / 1.1oz	Green onions - sliced
1/3 cup	78ml	Red wine vinegar
1/3 cup	78ml	Vegetable oil
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Parsley - fresh, chopped
2		Garlic - minced
2 teaspoons	10ml	Dried whole basil
1 teaspoon	5ml	Dried whole dillweed
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Dried whole oregano
1 1/2 teaspoons	7.5ml	Dijon mustard

Recipe Instructions

Drop snow peas into boiling water; boil 1 minute, and remove with a slotted spoon. Place broccoli in boiling water; boil 1 minute, and drain.

Combine peas, broccoli, tomatoes, mushrooms, and olives.

Cook pasta according to package directions; drain, and let cool slightly.

Combine vegetables, pasta, and 1 tablespoon Parmesan cheese in a large bowl; add salad dressing and toss well.

Chill several hours before serving. Garnish with additional Parmesan cheese, if desired.

Serve with Deli Meats and warm French bread.

Salad Dressing:

Combine all ingredients in a jar, and cover tightly.

Shake vigorously until well mixed.

Yields 1-1/4 cups.

Source:
COOKING MONDAY TO FRIDAY SHOW#MF6638

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