Sunday, July 3, 2011

National Macaroni Day

Primavera Pasta Salad

  • 3 1/2 cups  uncooked bow-tie (farfalle) pasta (9 ounces)
  • 2 cups  fresh snow pea pods, strings removed (12 ounces)
  • 2 large  red bell peppers, cut into 1-inch pieces (2 cups)
  • 2 medium  carrots, sliced (1 cup) 
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup shredded Parmesan cheese (2 ounces) 
  • 1 cup creamy Parmesan dressing
  • 2 tablespoons milk 

1. Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
2. In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

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