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Corkscrew Pasta Veggies
By Melissa's Corporate Chefs

8 ounces Corkscrew Pasta cooked
3 Organic Green Onions thinly sliced
1 Organic Carrots peeled and coarsely shredded
1 Baby Summer Squash (use Yellow Crookneck Squash) coarsely chopped
1/3 pounds Organic Broccoli florets
3 ounces Dried Red Tomatoes or any type of Dried Tomatoes blanched and thinly slivered
1/2 cup Basil freshly chopped
1/2 cup Parmesan Cheese grated
Spicy Italian Vinaigrette
Red Peppers to garnish

Spicy Italian Vinaigrette
2 tsp. Dijon-style mustard
2 Tbsp. balsamic vinegar
2 cloves Melissa's Elephant Garlic
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
1/2 tsp crushed red pepper flakes
1/2 cup olive oil


For the Vinaigrette: In a small bowl, whisk together mustard, vinegar, garlic, sugar, pepper, red pepper flakes and olive oil until thoroughly blended. Refrigerate.

For the Pasta: Bring quart of water to boil.
Submerge tomatoes in boiling water for 2 minutes to reconstitute.
Cut into slivers and set aside.
In a large bowl combine pasta, green onions, carrot, crookneck squash, broccoli, dried tomatoes (blanched and thinly slivered), basil and parmesan cheese, mixing well.
Pour Spicy Italian Vinaigrette over pasta, coating well.
Allow pasta to sit at room temperature for at least 2 hours to enhance flavor.

Serves 4-6