Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

Julia Ann

A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.

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Prep Time 45

Cook Time 12

Total Time 57

Course Pasta

Cuisine Italian

Servings

Ingredients

8 ounces dry tri-vegetable fusilli pasta

Instructions

Cook the fusilli according to manufacturer's directions.
Rinse in cold water and refrigerate to cool before assembling salad.
Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
Rinse in cold water; refrigerate to cool.
Dice and slice the onion, olives and tomato.
Put all ingredients into a large bowl.
Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
Heat the vinaigrette slightly to dissolve the sugar if needed.
Pour the Vinaigrette over the pasta and vegetables.
Refrigerate at least 2 hours before serving.
Spinkle parmesan cheese over the salad before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.

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Waiting for another snow storm to come into the midwest. Winter is getting long! Looking forward to have pasta salads with fresh vegetables from the local farmer’s market. Although it will be awhile, this salad would be great with pulled pork sandwiches.

Vegetable Fusilli Salad Plate

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

May to September is Picnic Time

….time to pick out your summer coleslaw recipe. There is always the concern of food safety, The cold food needs to stay cold and hot foods hot. cookbookinabox® Summer Time Coleslaw Recipe is made with and oil and vinegar dressing, which eliminate the question about use of mayonnaise.

cookbookinabox® Summer Time Coleslaw Recipe

Coleslaw for summer time celebrations and picnics

: Washing head of cabbage, pat dry.

: Cutting head of cabbage in half

: Cutting into pieces to fit in the feed tube of food processor.

: Shredding cabbage

: Measuring 5 cups shredded cabbage

: Cutting carrots for shredding in the food processor

: Shredding carrots

: Adding shredded carrots to the shredded cabbage.

: Red bell peppers were roasted and frozen until use in recipe..

: Adding the chopped roasted red bell peppers.

: Combining dressing ingredients

: Blending vegetables and dressing.

: Getting ready for serving

: Summer Time Coleslaw

Summer Time Coleslaw

Julia Ann

A summer time must for picnics and holidays from the garden bounty.

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Prep Time 30

Total Time 30

Course Salad

Cuisine American

Servings