Garden macaroni salad
Yield: 12 Servings MM
Ingredients:
- 2 tb Dijon mustard
- 1/2 c Red wine vinegar
- 1 tb Finely minced garlic
- 1 ts Granulated sugar
- 1 c Olive oil Salt and pepper; to taste MMMMM---------------------------SALAD--------------------------------
- 1 lb Fusilli or other pasta
- 6 Ripe plum tomatoes -- each cut in 8 pieces
- 1 lg Yellow pepper; seeded -- cut in 1/4" dice
- 1/2 c Yellow raisins
- 1/2 c Coarsely chopped walnuts
- 3/4 lb Snow peas; lightly blanched -- cut lengthwise in 1/4" -- slivers
- 1/2 lb Tender green beans -- lightly blanched -- cut in 1" lengths
- 6 Scallions; 3" green on -- thinly sliced
- 1 md Zucchini; in 1/4" dice
- 3/4 c Pitted imported black olives
- 3/4 c Slivered fresh basil leaves -- 2 tb. reserved
- 1/4 c Freshly grated Parmesan
Instructions:
Dressing: In a large bowl whisk together Dijon mustard red wine vinegar garlic and sugar. Slowly drizzle in olive oil whisking constantly. Season with salt and pepper then set aside for at least 1 hour for flavors to blend. Bring a large pot of salted water to a boil. Cook pasta until just tender (al dente). Drain rinse under cold water and drain again. Place in a large bowl and toss with 3/4 cup of the dressing. Add tomatoes yellow pepper raisins and walnuts. Toss pasta and other ingredients again and set aside. Twenty minutes before serving add the lightly blanched snow peas green beans scallions zucchini black olives and 3/4 cup slivered fresh basil. Toss together and adjust seasonings. Just before serving add additional dressing to moisten the salad. Then toss with Parmesan cheese and garnish with reserved 2 tb. slivered basil leaves. Posted on WWiVNet. Electronic format by Cathy Harned.
