Ingredients Edit

  • 2 cups small broccoli florets
  • 2 cups cut asparagus (1-inch pieces)
  • 1 cup diagonally sliced carrots ( ½-inch pieces)
  • ½ cup diced onion
  • 2 cups dried medium pasta shells (5 oz.)
  • ¾ cup "Super" green dressing (Vegetarian Times, August 2000, page 49) (or other salad dressing)
  • 1 large tomato, quartered, seeded and cut lengthwise into thin strips

Directions Edit

  1. Bring large pot of lightly salted water to a boil.
  2. Fill large bowl with ice water.
  3. Add broccoli, asparagus, carrots and onion to boiling water and cook until just tender, about 3 minutes.
  4. With slotted spoon, plunge vegetables into ice water, drain well and set aside.
  5. Keep water at a boil.
  6. Add pasta to boiling water; stir to prevent sticking.
  7. Cook until just tender, about 8 minutes.
  8. Drain, rinse under cold running water and drain well.
  9. In large serving bowl, combine cooked vegetables and pasta.
  10. Add dressing and toss to coat.
  11. Add tomato strips and toss again.
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