Pasta Vegetable Salad with Dill

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Pasta Vegetable Salad with Dill

 

3 1/2 cups rotini

1/4 lb. snow peas

3 cups cauliflower, in small pieces

1 cup carrots, thinly sliced

2 peppers, chopped, red, yellow or green

2 green onions, chopped

1/4 cup fresh dill, chopped

 

Dressing:

2 cloves garlic, minced

1/3 red wine vinegar

1 tbsp. sugar

1/3 corn oil

3 tbsps. water

salt and pepper to taste

 

In a large saucepan of boiling water, cook pasta until tender but firm. Drain,

rinse under cold running water and drain again.

Blanch snow peas in boiling water for 2 minutes. Drain, rinse under cold running

water and drain again.

In large bowl, combine cauliflower, carrots, peppers, green onions, dill, peas

and pasta; toss to mix.

Dressing: In small bowl, combine garlic, vinegar and sugar; mixing well. While

whisking, gradually add oil and water; mix well. Pour as much as required over

salad and toss to mix. Add salt and pepper to taste. Serves 6.