Tasty Thursday

This mouthwatering recipe from Ivy Bake Shoppe Cookbook by Martha Wolf is perfect to take to your next summer BBQ. Enjoy!

Summer Pasta Medley
1 pound linguini noodles
1 cup snow peas, blanched for 1 minute
1 cup artichoke hearts, cut in half
1 cup green olives
1 red bell pepper, julienned
1 small zucchini, julienned
1 cup chopped parsley

2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon garlic salt
1 teaspoon pepper

Cook the noodles according to package directions; let cool. Lightly toss together all of the vegetables. For the dressing, mix the Dijon mustard and remaining ingredients together until fully incorporated. Pour over vegetables and then add the pasta. Mix gently but thoroughly. Serve with sprigs of fresh parsley.

Makes 8 to 10 servings

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