Penne and Vegetable Salad

Almost any spring vegetable can be used—for a change, try peas or diced zucchini in place of the broccoli and asparagus.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Penne and Vegetable Salad

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    1 lb (450 g) penne 1/3 cup red wine vinegar
    3 cups broccoli florets 1 tbsp Dijon mustard
    2 cups asparagus tips 1 garlic clove, peeled and minced
    1 cup snow peas, trimmed salt and freshly ground black pepper
    2 large carrots, peeled and julienned 1/2 cup extra virgin olive oil
    2 tbsp chopped basil or oregano


    Prep: 20 min Total: 45 min
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    • 1

      In a large pot of lightly salted boiling water, cook the penne according to the package instructions until al dente.

    • 2

      Meanwhile, steam the broccoli and asparagus for 4 minutes. Add the snow peas and carrots and steam about 3 minutes more, until the vegetables are crisp-tender. Remove from the heat and toss with the basil.

    • 3

      Whisk the vinegar, mustard, and garlic in a large bowl, add salt and pepper to taste, then gradually whisk in the oil. Drain the pasta well and add to the bowl. Stir in vegetables and basil, season with salt and pepper, and serve warm.


    Variation: In place of the vinaigrette, add 2/3 cup creme fraiche and 1 tsp whole-grain mustard to the vegetables and pasta. Thin with a little of the pasta cooking water if necessary.

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