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Insalata di Pasta Con Vegetali Primaveri




Source of Recipe


NBC5


Recipe Introduction


Cold Pasta Salad with Summer Vegetables


List of Ingredients




1 lb Bow Tie Pasta
2 oz Pitted black olives
1 oz Capers
4 oz Tuna (canned)
1 Red bell pepper - fresh, diced
1 Yellow bell pepper - fresh, diced
4 oz Sliced mushrooms
1 pt. Cherry tomatoes -
halved 1 Small jar artichokes
2 Cloves garlic - chopped
1 Head broccoli
8 Asparagus
1 oz Fresh basil
1 oz Chopped parsley
2 oz Fat-free mayonnaise
2 oz Balsamic Vinegar
2 oz Extra virgin olive oil
Salt and pepper to taste
3 oz shaved Parmesian or Romano cheese

Recipe



Clean and trim asparagus and broccoli; steam for 3 minutes; chill and cut in small dice.

Add pasta to boiling, salted water, cook for 11 minutes. Drain and chill (under cold running water).

In large bowl, combine all vegetables, add cold pasta, add salt and pepper, pour in the olive oil, vinegar, mayonnaise. Mix gently.

Place salad on nice dish. Decorate with basil and cherry tomatoes. Top with shaved parmesan cheese.

Prepared by: Chef Andrea Montella
Bice Ristortante, 158 E. Ontario, Chicago