 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Fresh, colorful with plenty of vegetables Ingredients:
1 pound penne pasta, cooked according to package directions |
1/2 cup olive oil |
1/2 cup vinegar |
1 tsp dijon mustard |
1/2 tsp sugar |
1 clove garlic, crushed |
1/2 cup fresh parsley, minced |
1/2 cup scallions, minced |
3 cups broccoli, steamed |
1 cup carrots, julienned or grated |
2 red bell peppers |
1 cup black olives |
1 red onion, sliced thin |
Directions:
1. Combine the olive oil, vinegar, mustard, sugar, and garlic and shake in a jar with a tight fitting lid. Let sit for 1 hour at room temperature, then remove the garlic clove and shake again
2. Toss the warm, cooked pasta with the dressing and parsley. You may add other fresh herbs as desired
3. Refrigerate until 1 hour before serving time
4. Have all the vegetables chopped and prepared
5. Just before serving, toss the vegetables into the pasta.
|
|