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Ingredients Jump to Instructions ↓

  1. 1/2 c. olive oil

  2. 1/4 c. lemon juice

  3. 1 tsp. salt

  4. 1/4 tsp. pepper

  5. 1/4 tsp. crushed red pepper

  6. 2 cloves crushed garlic

  7. 2 tbsp. snipped chives, fresh

  8. 1 tbsp. snipped basil, fresh or 1 tsp. dried basil

  9. 2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed

  10. 1 (8 oz.) pkg. rotelle or other pasta

  11. VEGETABLES:

  12. 2 tbsp. olive oil

  13. 1/2 lb. broccoli, cut into 1 1/2 inch florets

  14. 1/2 red pepper,

  15. 1/4 inch strips

  16. 1/4 lb. fresh snow pea pods or 1 pkg. frozen

  17. 1/2 pt. cherry tomatoes

  18. 1/4 c. chopped parsley

Instructions Jump to Ingredients ↑

  1. Make dressing. In jar with tight fitting lid, combine oil, lemon juice, salt, pepper, red pepper, garlic, chives, basil, and dill. Shake until well combined.

  2. In oil in large skillet, stir fry broccoli and red pepper 5 minutes or until vegetables are crisp. Add pea pods; cook 1 minute. Cook covered 1-2 minutes. Do not over cook. Cool completely. In salad bowl, toss pasta vegetables, cherry tomatoes, and parsley until well coated. Refrigerate several hours to chill well. Toss well before serving.

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