Garden Macaroni Salad
Ingredients| DRESSING 2 tbsp dijon mustard 1/2 cup red wine vinegar 1 tbsp finely minced garlic 1 tsp granulated sugar 1 cup olive oil 1 salt and pepper, to taste SALAD 1 lb fusilli or other pasta 6 ripe plum tomatoes - each cut in 8, pieces 1 large yellow pepper, seeded - cut in 1/4 dice 1/2 cup yellow raisins 1/2 cup coarsely chopped walnuts 3/4 lb snow peas, lightly blanched - cut le 1/2 lb tender green beans - lightly blanch, ed - cut in 1 leng 6 scallions, 3 green on - thinly slice 1 medium zucchini, in 1/4 dice 3/4 cup pitted imported black olives 3/4 cup slivered fresh basil leaves - 2 tb., reserved 1/4 cup freshly grated parmesan |
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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.
Servings:
12
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