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CAROL MASON'S PASTA SALAD 1 c. small tomato pasta shells 1 c. small spinach pasta shells 2 tsp. salt 2 c. cubed zucchini 1/3 c. vinegar 1 tsp. prepared mustard 1 small garlic clove, crushed 1 Tbsp. Worcestershire sauce 1 c. vegetable oil pinch of freshly ground black pepper 1 c. Genovesi dried tomatoes, drained and cut into strips 8 oz. Feta cheese or goat cheese, cubed To serve: 1 lb. fresh spinach leaves, washed and dried 2 Tbsp. chopped fresh parsley 2 Tbsp. chopped fresh cilantro leaves Cook tomato and spinach pasta in a large pot of boiling water, seasoned with 1/2 teaspoon salt until tender, 8 to 10 minutes. Rinse, drain and set aside. Blanch zucchini in boiling water, seasoned with 1/2 teaspoon salt until crisp-ten- der, 2 to 4 minutes. Rinse in cold water; drain and set aside. In a small mixing bowl, combine remaining teaspoon salt, vinegar, mustard, garlic, Worcestershire sauce and oil; season with pepper and beat with a wire whisk until mustard is incor- porated. Taste and correct seasoning if necessary. In a large mixing bowl, combine cooked pasta with 1 cup of the vinaigrette and toss. Allow pasta to rest and absorb the vinaigrette for about 30 minutes. Just before serving time, add remaining vinaigrette, zucchini, tomatoes and cheese; toss well. Taste and correct seasoning, if necessary. To serve, arrange bed of fresh spinach leaves on individual serving plates. Pile pasta salad on top and garnish with chopped parsley and cilantro. Makes 8 servings. Great pasta salad. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |