Jun 23 2009
Veggie Pasta Salad
This is such an easy, satisfying pasta salad, you could eat it as a meal. I made it for my family’s 4th of July BBQ last year and I think I might have to whip it up again this year! Plus, who doesn’t love Paula Deen, but it’s hard to find a recipe from her that doesn’t include a stick of butter, so this is a real gem!! Enjoy!
Veggie Pasta Salad
From Cooking with Paula Deen, July/August 2007
3 carrots, peeled and cut in 1/4-inch julienne
1 red bell pepper, cut in 1/4-inch julienne
2 cups fresh broccoli florets
1 cup halved grape tomatoes
1 (2.25-ounce) can sliced black olives, drained
1/2 (16-oz.) package ziti noodles, cooked
2/3 cup olive oil
2 T fresh lemon juice
2 T Dijon mustard
1 t dried parsley
1 t dried basil
1 t dried oregano
1/2 t salt
1/2 t ground black pepper
Garnish: fresh basil
In a large bowl, combine carrots, bell pepper, broccoli, tomatoes, olives and ziti.
In a small bowl, whisk together oil, lemon juice, mustard, parsley, basil, oregano, salt and black pepper. Pour over carrot mixture tossing gently to coat. Cover, and chill for 2 hours. Garnish with fresh basil, if desired.
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