Springtime Pasta Salad

[Guest guest]

Springtime Pasta Salad

From an original recipe by Recipe de Jour

(modified to be GFCF by BL Olson)

 

12 ounces rice linquine or angle hair pasta -- uncooked

1 tablespoon vegetable oil

8 ounces broccoli florets

8 ounces asparagus -- cut in 1-inch pieces

4 scallions -- cut in 1-inch pieces

OR

4 spring onions -- cut in 1-inch slices

2 cloves garlic -- finely chopped

1 10-ounce package frozen peas -- thawed and drained

1 green or red bell pepper -- coarsely chopped

8 ounces mushrooms -- sliced

1/4 cup minced fresh parsley

 

DRESSING

 

3 tablespoons red wine vinegar

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

Freshly ground black pepper -- to taste

2 tablespoons vegetable oil

 

 

Prepare pasta according to package directions; drain.

 

In a large pot, cook broccoli and asparagus in boiling water until crisp yet

tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic,

peas, bell pepper, mushrooms and parsley to pasta.

 

In a small bowl, whisk together first seven dressing ingredients. Slowly

whisk in the oil until dressing is well blended.

 

Pour dressing over pasta mixture and toss gently until well mixed.

 

Yield: 6 servings.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Thus saith Yhwh: Stand in the ways and see,

and ask for the old paths, where the

good way is, and walk in it; and find rest

for yourselves.

 

Yirmeyah (Jeremiah) 6:16

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~