Pasta Salad w/ Veggies
1 lb pasta
(spaghetti, vermicelli-broken in half)
8oz red onion
8oz fresh pea pods
2 sweet red bell peppers
1 lb zucchini squash
1 lb baby carrots
1 bunch parsley
1/4 tp ea.,basil, marjoram, rosemary & thyme
3/4 cup Parmesan cheese
Dressing:
1 cup salad oil
1/2 cup blueberry or raspberry vinegar
1 tbsp water
4 tbsp sugar
2 tbsp lemon juice
salt & pepper to taste
Combine all dressing ingredients in a blender.
Julianne the carrots, zucchini, red peppers & onions in very thin strips.
Chop parsley. Mix together the veggies, parsley & herbs. Cook spaghetti
& drain: cool. Add to veggie mixture. Add dressing, toss & marinate a
few hours. Just before serving, add the parmesan cheese & if desired 1 pint
of cherry tomatoes cut in half. Keeps 3-4 days tightly covered in fridge.