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Wednesday, May 2, 2012

Pasta Salad with Veggies!

Summer is all about what is fresh and in season. One of my favorite salads for a lunch or picnic is a Pasta Salad.  Here is one of my recipes.


1 cup of Broccoli florettes
1/2 cup of shredded Carrots
1 cup of diced peppers - Use a combination of Green, Red and Orange if possible otherwise what ever you have is fine
3 Scallions - sliced - green and white parts
2  Roma tomatoes - sliced or diced
1 small jar of Artichoke Hearts - Drain and then slice or dice as you prefer.
2 cups of dried pasta - use shells, macaroni or your favorite
Italian Dressing
Parmesan Cheese

Bring the water to boil for your pasta. before you put the pasta in drop the Broccoli in and cook for about 2 minutes.  Remove using a slotted spoon and put  it in ICE WATER.  That will shock the Broccoli and keep it green and crisp.  Proceed with cooking the pasta to al dente.  When it is done drain and put in ICE WATER to cool and drain again.  Doing this allows the pasta to cool and you can assemble the salad right away.

Put the rest of the ingredients excpet the cheese in a large bowl, add the cooled pasta and mix so that all the veggies are distributed.   Add the dressing (A note about the dressing. Use a good bottled Italian Dressing that has some cheese in it or make your own.  You will use most of a bottle as after the salad sits, the pasta will absorb most of the dressing and you may have to add a little more before serving.)  Refrigerate the salad for at least an hour before serving.

Just before you serve add some grated Parmesan cheese.  Be sure to keep the salad cold if you are serving it outside.