vegetable patch pasta salad

Cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain pasta; rinse under cold water and drain well.

Grate enough lemon peel to measure ½ teaspoon. Squeeze enough juice from lemon to measure 1½ tablespoons. Place lemon peel and juice in medium bowl. Whisk in oil. Mix in carrot, radishes and chives, then pasta. Season to taste with salt and pepper. Let stand 10 minutes to blend flavors.

Servings; can be doubled.

Bon Appetit August 1995 Converted by MC_Buster.

Per serving: 285 Calories (kcal); 27g Total Fat; (79% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.