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    Pasta: Linguine Summer Salad


    Source of Recipe


    Dairy Council of California

    List of Ingredients




    3 tablespoons White wine vinegar
    1 tablespoon Dijon-style mustard
    1 tablespoon Minced parsley
    1 teaspoon Dried basil leaves, crushed
    Freshly ground black pepper to taste
    1/2 cup Olive oil
    8 ounces Uncooked linguine, cooked, drained and cooled
    1/4 pound Prosciutto, ham or salami, cut into julienne strips
    1 cup Chopped cucumber, peeled and seeded, if desired
    3/4 cup Sliced radishes
    1/2 cup Sliced pitted black olives
    1 Green onion, thinly sliced
    1 1/2 cups (6 ounces) shredded mozzarella cheese
    1/2 cup (1 1/2 ounces) shredded Parmesan cheese

    Recipe



    Combine vinegar, mustard, parsley, basil and pepper in large bowl. Gradually add oil, whisking until smooth and thickened. Add linguine, prosciutto, cucumber, radishes, olives, and onion; toss to combine. Add cheeses; toss again. Serve immediately or cover and refrigerate. For maximum flavor, remove from refrigerator and toss gently 30 minutes before serving.

    Cook's Notes: If desired, about 3/4 cup prepared Italian-style salad dressing may be substituted for dressing above.

    SERVES 8

 

 

 


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