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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