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Tour Recipes

Rose's Pasta Salad

Serves: 8 – 12

1 lb pasta shells
1 small onion, chopped
1 bunch scallions, chopped
2 carrots, julienned
2 stalks celery, chopped
10 cherry tomatoes. halved
½ large cucumber, cut in half lengthwise, seeded, and thinly sliced
1/2 bunch broccoli florets, (optional)

Vinegar dressing
1/2 cup fruit vinegar such as raspberry
¼ cup canola oil
¼ cup honey
1 tbsp lime juice
2 tbsp Dijon
1 tsp each: basil, parsley, oregano (dried)
Dash garlic powder
Salt and pepper to taste

1. Mix all dressing ingredients in shake-top jar. Chill and set aside.

2. Cook pasta until al dente, drain and run cold water over to cool. Mix veggies with cooled pasta and toss. Add vinegar dressing and mix well. Mix again before serving.

Adapted from a recipe from Rose Ragolacci