Vegetable Vinaigrette Pasta Salad (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/2 cup diced raw carrot |
1/2 cup sliced raw zucchini |
2 tablespoons dijon mustard |
1 teaspoon sea salt |
1/2 cup grapeseed oil |
1 pound cooked pasta of choice |
1/4 cup grated parmesan |
Directions:
1. To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.
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