Ingredients Jump to Instructions ↓

  1. 1 tablespoonolive oil

  2. 1 tablespoonbalsamic vinegar

  3. 1 teaspoonDijon-style mustard

  4. 1/4 teaspoonsalt

  5. 1/4 teaspoonground black pepper

  6. 6 ouncesdried vermicelli pasta

  7. 4 cupsarugula leaves

  8. 1 largeyellow or orange sweet pepper, cut into thin strips (1 cup)

  9. 1 mediumcarrot, cut into thin strips (1/2 cup)

  10. 1/2 cupfresh sugar snap peas

  11. 4 red boiling onions, cut into thin wedges

  12. 4 ouncesthinly sliced ham or prosciutto, cut into 1-inch strips

  13. 2 tablespoonsfinely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions In a small screw-top jar combine olive oil, balsamic vinegar, mustard, salt, and pepper. Cover and shake well; set aside. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place individual portions of cooked pasta on 4 serving plates, forming a nest. In a large bowl combine arugula, sweet pepper, carrot, pea pods, and onion. Pile into center of pasta nests. Top with ham. Drizzle with dressing. If desired, sprinkle with Parmesan cheese. Note: You could also use broccoli florets, chopped tomatoes, zucchini and peas.


Send feedback