1 cup zucchini, halved lengthwise & cut into half moons
1 cup snow peas
1 cup sliced, lightly steamed carrots
I substitue 1 head of spinach for the zucchini and snow peas
Instructions
Cook pasta al dente. Drain, rinse with cold water, drain again.
In a blender or food processor, combine vinegar, basil, parsley, garlic, salt, sugar, parmesan cheese and olive oil. Process until smooth.
In a large bowl, lightly toss pasta, veggies and dressing. Cover and chill for at least 1 hour before serving to blend flavors. Add freshly ground pepper right before serving.
Originally Submitted
8/24/2009
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You can add this Summer Salad recipe to your own private DesktopCookbook.