Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Pasta
Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
2 tb Dijon mustard
1/2 c Red wine vinegar
1 tb Finely minced garlic
1 t Granulated sugar
1 c Olive oil
Salt and pepper -- to taste
-----SALAD-----
1 lb Fusilli or other pasta
6 Ripe plum tomatoes
-- each cut in 8 pieces
1 lg Yellow pepper -- seeded
-- cut in 1/4" dice
1/2 c Yellow raisins
1/2 c Coarsely chopped walnuts
3/4 lb Snow peas -- lightly blanched
-- cut lengthwise in 1/4"
-- slivers
1/2 lb Tender green beans
-- lightly blanched
-- cut in 1" lengths
6 Scallions -- 3" green on
-- thinly sliced
1 md Zucchini -- in 1/4" dice
3/4 c Pitted imported black olives
3/4 c Slivered fresh basil leaves
-- 2 tb. reserved
1/4 c Freshly grated Parmesan
Dressing: In a large bowl, whisk together Dijon
mustard, red wine vinegar, garlic and sugar. Slowly
drizzle in olive oil, whisking constantly. Season
with salt and pepper, then set aside for at least 1
hour for flavors to blend.
Bring a large pot of salted water to a boil. Cook
pasta until just tender (al dente). Drain, rinse
under cold water and drain again.
Place in a large bowl and toss with 3/4 cup of the
dressing. Add tomatoes, yellow pepper, raisins and
walnuts. Toss pasta and other ingredients again and
set aside.
Twenty minutes before serving, add the lightly
blanched snow peas, green beans, scallions, zucchini,
black olives and 3/4 cup slivered fresh basil. Toss
together and adjust seasonings. Just before serving,
add additional dressing to moisten the salad. Then
toss with Parmesan cheese and garnish with reserved 2
tb. slivered basil leaves.
Posted on WWiVNet. Electronic format by Cathy Harned.
