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Publisher: © 1997 by Jeanne Marie Martin ISBN: 1550170791 |
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Reprinted with permission from the publisher, Harbour Publishing Company, Limited.
Italian Pasta Salad (p.95)
Ingredients
- 4-6 oz. rotini (spiral noodles)
Dressing:
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. each oregano, basil, vegetable powder, sea salt and paprika
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar or other vinegar
- 1-2 tsp. tamari soy sauce
- Optional: 1 clove garlic, pressed
- 2 tomatoes, cored and chopped
- 1 cup broccoli florets, lightly steamed
- 10-20 black olives, sliced in half
- 10-20 spinach leaves, torn
- 1/4-1/2 cup chopped green onions and/or sliced mushrooms
Directions
Bring 2 quarts water to a boil and add the pasta. Cook 6-8 minutes, keeping the water boiling, until firm (al dente) or however you like it. While the pasta is cooking, prepare the dressing. Add the seasonings to the wet ingredients and mix thoroughly. Prepare the vegetables. Steam the broccoli. When the pasta is ready, drain in a colander and rinse completely with cold water. Add the pasta and vegetables to the dressing and toss well. Serve and enjoy as a meal or side dish. Keeps several days refrigerated.