Healthy Recipe

Fresh Vegetable Pasta Salad

Recipe By:
Veronicaa
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  • Total Time 25 min Ico-add
  • Yield 2 Servings
  • Level Easy

The vegetables used in this fresh vegetable pasta salad can be varied to your individual taste. The dressing is a nice vinegar and oil variation that uses dry mustard to perk up the flavor.
 

Ingredients

  • 1/4 cup loosely packed fresh parsley sprigs
  • 2 tablespoons salad oil
  • 2 tablespoons wine vinegar
  • 2 tablespoons water
  • 1 or 2 cloves garlic
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces dried linguine, broken
  • 1 large carrot, cut into thin strips
  • 1 small turnip, cut into thin strips
  • 1 small zucchini, cut into thin strips
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup mozzarella, gruyere or swiss cheese; cubed
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Directions

  1. 1. In a blender, or food processor, container combine the parsley sprigs, oil, wine vinegar, water, garlic, mustard, salt and pepper. Cover and blend until combined. Set aside.
  2. 2. Cook the dried pasta according to package directions, adding the carrot and turnip for the last three to four minutes of cooking. Drain and rinse thoroughly with cold water; drain again.
  3. 3. In a large salad bowl combine the cooked pasta and vegetables with the zucchini, bell pepper, peas and cheese. Add the dressing; toss lightly to coat.