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Pasta Italiana
Art Print
Marcialis,...
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La Belle Cuisine
Tortellini
Vegetable Salad with
Herb Dressing
One
9-ounce package refrigerated
cheese- filled tortellini, uncooked
3
ounces fettuccine, uncooked
2
cups fresh snow pea pods, trimmed
2
cups broccoli florets
1
pint cherry tomatoes
2
cups sliced fresh mushrooms
A
7.5-ounce can pitted whole ripe
olives, drained
2
tablespoons freshly grated
Parmesan cheese
Herbed Pasta Salad Dressing:
1/2
cup chopped fresh chives
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh basil
1
tablespoon chopped fresh dillweed
2
cloves garlic, minced
1
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon sugar
1/2
teaspoon chopped fresh oregano
1/2
teaspoon Dijon mustard
1/3
cup red wine vinegar
2/3
cup olive oil
Cook
tortellini and fettuccine according to package directions; drain
well and
set aside.
Cook the snow peas in
boiling water to cover 1 minute; remove and
plunge immediately into
cold water to stop the cooking process.
Repeat procedure with broccoli.
Combine the snow peas, broccoli,
cherry tomatoes, mushrooms and olives
in a large bowl; add pastas
and 2 tablespoons Parmesan, tossing to
combine.
For Dressing: Combine
all ingredients in a jar; cover tightly and
shake vigorously.
Add
dressing to pasta salad and toss well.
Chill. Before serving,
sprinkle with freshly grated Parmesan cheese, if desired.
Serves 8 to 10.
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