Basil-tarragon pasta salad
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Basil-tarragon pasta salad
  Pasta    Salad  
Last updated 6/12/2012 1:07:31 AM. Recipe ID 33561. Report a problem with this recipe.
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      Title: Basil-tarragon pasta salad
      Yield: 6 Servings
      1    Recipe Basil-Tarragon
      3 tb Fresh grated parmesan cheese
      1 lg Bunch fresh broccoli
           -florets  **
      2 lg Carrots; peeled and sliced
           ; into 1/4 inch piece
      1 sm Zucchini squash; halved and
           -cut into
           ; 1/3 inch slices **
      1 sm Yellow squash; halved and
           -cut into
           1/3 inch slices **
    1/2 c  Diced sweet red pepper
    1/2 c  Diced sweet green pepper
      1 cn Black olives; sliced
      2 md Tomatoes cut into 1/2 inch
      1 cn Artichoke hearts; drained
           -and cut
           ; into bite sized pie
      1 bn Green onions; cleaned and
      6 oz Salad pasta cooked
           -according to package
           Directions.  Blanch in cold
           -water and
           Drain when cooked.
           Additional fresh grated
           -parmesan cheese.
  Steam broccoli until tender crisp.  Blanch in cold water and drain.
  In a two quart covered sauce pan, bring 1 quart of water to a
  vigorous boil under high heat.  Blanch carrots and squash in boiling
  water for 30 seconds.  Start timing when water returns to a boil.
  Immediately rinse in cold water and drain.   Combine prepared
  vegetables, 3 tbs. parmesan cheese, and vinegarette in a large bowl.
  Toss gently to coat all pieces. Cover and refrigerate until chilled.
  About 1 hour.  Uncover and toss occasionally while marinating in the
  refrigerator. Spoon salad into suitable serving dish.  Garnish
  lightly with additional fresh grated parmesan cheese.  Serve with
  fresh grated parmesan cheese available to top as individual taste
  dictates. Makes 6 to 8 servings From the kitchen of Loren Fumich **
  NOTE: Do not over cook the broccoli, carrots, or squash. Undercooking
  is preferred to overcooking. If it is necessary to prepare ahead,
  prepare vegetables and pasta, refrigerate in a covered bowl until
  about one hour before serving. Combine with marinade a per

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Recipe ID 33561 (Apr 03, 2005)

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