Pasta & three vegetable salad
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
2 large bunches broccoli
450 g pkg rotini or fusilli pasta
1 cup ( 250 mL) light or regular mayonnaise
1/4 cup ( 50 mL) finely chopped fresh basil
2 tbsp ( 30 mL) finely chopped onion
1 large crushed garlic clove
1/2 tsp ( 2 mL) salt
1/2 cup ( 125 mL) grated Asiago cheese
1/2 cup ( 125 mL) crumbled feta cheese
3 large sweet peppers, preferably a mix of red, orange and yellow
8 cherry tomatoes
1/2 cup ( 125 mL) coarsely chopped fresh parsley
Recipe
1. Fill a large saucepan two-thirds full of water. Bring to a full rolling boil over high heat. Meanwhile, cut stalks from broccoli. Then, peel and slice into 1/2-inch- (1-cm-) thick pieces. Break broccoli head into bite-size florets. When water is boiling, stir in pasta. Cook for minimum amount of time suggested on package, about 7 to 8 minutes. Stir in broccoli slices and florets and continue boiling for 1 minute. Drain. Rinse pasta and broccoli under cold running water until cool. Drain well.
2. In a large bowl, stir mayonnaise with basil, onion, garlic and salt. Remove 1/4 cup of this dressing, cover and refrigerate. It will be added to salad just before serving. Stir 1/4 cup of each cheese into dressing remaining in large bowl. Add drained cool pasta and broccoli. Toss until mixed. Seed and cut peppers into bite-size pieces and gently stir in.
3. Cover and refrigerate salad until cold, at least 1 hour or up to 4 hours. (Because of vegetables, salad will not keep well overnight.) When ready to serve, gently stir in remaining dressing. Slice cherry tomatoes in half and stir into salad along with parsley. Then, sprinkle salad with remaining 1/4 cup each of Asiago and feta
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