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Mixed Vegetable Pasta Salad

June 20, 2013

Today was the first day the outdoor thermometer hit 90 degrees (which means about 98 in the sun). I am happy to say I did prepare this last night for dinner tonight. When I read the weather report I thought that there would be no chance of my cooking in my kitchen on the first day of the beginning of ‘real summer heat’. I didn’t have a lot of choices in the pantry, garden or refrigerator but the freezer pleased me with a package of frozen mixed vegetables. For hurricane participants this is also the time of year I buy few frozen foods and try to finish them off quickly.

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Mixed Vegetable Pasta Salad

Ingredients

  • 1 lb. Pasta Shells (may substitute shape of choice)
  • 1 lb. Frozen Mixed Vegetables (defrosted)
  • Dressing
  • Fresh Chives, Parsley and Basil

Preparation

  1. Cook pasta (undercook)
  2. Make the dressing (see below)
  3. Drain pasta and add the vegetables
  4. Add the dressing; mix thoroughly; cover and chill thoroughly

Dressing

Ingredients and Preparation

  • 1/2 C. Mayonnaise
  • 1/2 C. Olive Oil
  • 1/4 C. Red Wine Vinegar
  • 1 t. Sugar
  • 1/2 t. Salt
  • 1/2 t. Freshly Ground Black Pepper
  • Chopped chives, parsley and basil

Mix all the ingredients in a bowl thoroughly; adjust for seasonings

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Serves 8 (side dish)

Dressing Recipe (adapted from www.recipetips.com)

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