1 lb. pasta (rigatoni or tube pasta), cooked al dente then cooled
2 Tbs.olive oil
2 medium size carrots, diced
2 zucchini, sliced
1 red bell pepper, diced
1 bunch broccoli flowerets
Dressing
2/3 cup olive oil
4 Tbs. red wine vinegar
2 Tbs. lemon juice
1 egg yolk
1/2 tsp. dried basil
1/2 tsp. dried oregano
4 Tbs. parsley, chopped
Salt and pepper to taste
Preparation:
Cook pasta and toss with 2 Tbs. olive oil. Cool.
Blanch carrots, zucchini, broccoli and red pepper. Drain and let cool. Add vegetables to pasta and stir.
Blend all dressing ingredients in blender or food processor. Pour dressing over pasta and toss.
History:
Recipe from the Perfect Pan School of Cooking.
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