Garden Pasta Salad

Pasta salad prepared from cooked small shape pasta, blanched broccoli florets, blanched sliced carrot, chopped red bell pepper, and chopped onion. Creamy dressing prepared from mayonnaise, white wine vinegar, Dijon mustard, coarse salt, fresh ground black pepper and minced garlic completes this delicious pasta salad recipe.

Ingredients -

1/2 package Small Shape Pasta, uncooked
2 cups Broccoli Florets
1 cup sliced Carrots
3/4 cup Mayonnaise
2 tablespoons White Wine Vinegar
1 tablespoon Dijon Mustard
1/2 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1 Garlic Clove, minced
1/2 cup chopped Red Bell Pepper
1/3 cup chopped Onion

Preparation:

1. Cook the pasta to al dente, adding the broccoli florets and carrots to the pasta water during the last 2 minutes.

2. Drain the pasta and vegetables and rinse with cold water.

3. Stir together the mayonnaise, vinegar, mustard, salt, pepper and garlic in a large bowl.

4. Add the cooked pasta, broccoli, carrots, red pepper and onion.

5. Mix well to coat.

6. Serve.

Pasta Salad Making Tips -

Storing Greens

Rinse and dry greens before storing. Place dried greens in plastic bag or airtight containers. Properly stored they will last from several days to several weeks, depending on the type of green.

Pasta Salad Making Tips -

Thai Salad

Thai salads often call for cellophane noodles and fish sauce. Both are readily available in most supermarkets.

Recipe Ideas:

Gourmet Antipasto Pasta Salad

Gourmet Greek Pasta Salad

Greek Pasta Salad

Ham and Artichoke Heart Pasta Salad

Ham And Chicken Pasta Salad

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