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  • Cold Pasta Salad Vinaigrette

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    Cold Pasta Salad Vinaigrette
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb Pasta (medium shells, rotini, fusili...)
    • 2 c. Broccoli, flowers and stems - (to 3 c.) sliced ( or possibly broccoli and cauliflower combination)
    • 1/2 c. Sliced celery
    • 1 c. Sliced mushrooms
    • 1/2 c. Matchstick-cut carrots
    • 1 c. Coarsely-sliced onions
    • 1 c. Sliced green peppers sliced
    • 1/2 c. Peeled, seeded, sliced cucumbers
    • 1/2 c. Seeded, sliced tomatoes
    • 1/2 c. Chickpeas cooked
    • 1/4 c. Greek olives
    • 3 Tbsp. Oil - (to 4 tbsp)
    • 3 Tbsp. Balsamic or possibly red wine vinegar - (to 4 tbsp) Salt to taste Freshly-grnd black pepper to taste Herbs - (basil or possibly oregano) to taste

    Directions

    1. Cook pasta, toss with 1 tsp. vegetable oil. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 min till tender-crisp. (Steam the vegetables separately for more control over the "crunch.") Toss all ingredients together gently; add in salt and pepper to taste. Herbs which go well are basil and oregano. Chill 1 hour and serve. Serving size is 1 c..

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