Green pasta salad
Yield: 6 Servings
Ingredients:
- 1/2 lb Spinach spaghetti
- 1/2 c Mayonnaise
- 1 Clove garlic minced
- 2 tb Rice wine vinegar
- 1 ts Curry powder
- 5 Asparagus spears
- 2 Med-size zucchini
- 1/4 lb Snow peas
- 1/4 lb Mushrooms sliced 1/4" thick
- 1 pt Cherry tomatoes halved
- 1/4 c Minced parsley
- 1/4 c Minced basil
Instructions:
1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise garlic vinegar and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagus and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled let it return nearly to room temperature for best flavor.
