Melissa's Corporate Chefs
Corkscrew Pasta Veggies
Corkscrew Pasta Veggies
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Italian
Servings
4 - 6 servings
Prep Time
2 hours 20 minutes
Cook Time
10 minutes
Ingredients
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8 ounces corkscrew pasta, cooked
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3 organic green onions, thinly sliced
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1 organic carrot, peeled and coarsely shredded
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1 Baby Summer Squash (use yellow crookneck squash), coarsely chopped
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1/3 pounds organic broccoli florets
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3 ounces dried red tomatoes or any type of Dried Tomatoes, blanched and thinly slivered
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1/2 cup basil, freshly chopped
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1/2 cup Parmesan cheese, grated
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Spicy Italian vinaigrette
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Red Peppers to garnish
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2 teaspoons Dijon-style mustard
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2 tablespoons balsamic vinegar
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2 cloves Melissa's Elephant Garlic
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1/2 teaspoon sugar
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon crushed red pepper flakes
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1/2 cup olive oil
Spicy Italian vinaigrette
Directions
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.
Filed in:
Baby Summer Squash,
Basil,
Broccoli,
Carrots,
Corkscrew Pasta Veggies,
Crushed Peppers,
Crushed Red Peppers,
Dried Red Tomatoes,
Elephant Garlic,
Green Onions,
Organic Broccoli,
Organic Carrots,
Organic Green Onions,
Side Dish,
Summer Squash,
Tomatoes
