High Tech Momma posted 07-08-99
Eden Valley Vegetable Pasta Salad
8 oz. corkscrew pasta
l TBL. oil
3/4 cup peeled and seeded cucumber, chopped
3/4 cup halved, sliced zucchini - leave skin on
1 small green pepper- julienned
1 small red pepper
2 TBLS. chopped onion - red or green
Dressing:
1/4 cup red wine vinegar
2 TBLSP. salad oil
2 TBLSP. sugar (I use less)
1 TBLSP. lemon juice
1 teas. fresh basil or 1/4 teas. dried basil, crushed
1 small clove garlic, minced
salt and pepper to taste
Cooked pasta according to pkg. directions; drain. Toss with oil; cover and chill.
Combine vegetables. Make Dressing and pour over mixture. Cover and chill 2-24 hours.
A few hours before you plan to serve this pour the vegetable mixture over the pasta, mix well and chill until serving time.
Line a serving bowl with curly lettuce leaves and fill with pasta salad. Top with cherry tomatoes if you wish.
Naturally you can adjust the veggies to suit your taste and what you have on hand.