Side Dish
4 - 6 servings
2 hours 20 minutes
10 minutes
Melissa's Corporate Chefs
8 ounces corkscrew pasta, cooked
3 organic green onions, thinly sliced
1 organic carrot, 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
2 teaspoons Dijon-style mustard
2 tablespoons balsamic vinegar
2 cloves Melissa's Elephant Garlic
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil
In a small bowl, whisk together mustard, vinegar, garlic, sugar, pepper, red pepper flakes and olive oil until thoroughly blended. Refrigerate.
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.
