Ingredients: |
Ingredients:
Salad:
1 pound farfalle pasta
Freshly ground black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves
fresh grated parmesean
sliced blk olives
Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
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Directions: |
Directions:Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.
Serves: 8*; Calories:382; Total Fat: 17 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 48 grams; Sugar: 6 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 307 milligrams
Read more at: www.foodnetwork.com/recipes/robert-irvine/pasta-salad-recipe/index.html?oc=linkback |
This recipe for Zuchinni Pasta Salad is from