VEGETABLE PASTA SALAD with LEMON and BASIL
3 quarts water
1 T plus 1 tsp salt, divided
2 lbs. asparagus, tough ends removed cut into 1 ½ inch pieces
1 (12 oz) bag broccoli florets, (about 4 cups)
1 (1lb) box bowtie pasta cooked, cooled
2 red bell peppers, diced
2 yellow bell peppers diced
½ cup chopped fresh basil
1 T lemon zest
½ cup fresh lemon juice
½ tsp garlic powder
½ tsp ground black pepper
¼ cup extra light olive oil
In large saucepan, bring water and 1 T salt to boil over med to high heat. Add asparagus and broccoli; boil for one minute.
Drain vegetables immediately; rinse with cold water until vegetables are at room temperature
In large bowl, combine asparagus, broccoli, pasta, bell peppers, and basil.
In separate bowl, combine lemon zest, lemon juice, remaining 1 tsp salt, garlic powder, and pepper, whisking to combine. Whisk in olive oil. Pour dressing over pasta mixture, stirring to combine.
Cover and chill for 1-2 hours before serving, stirring occasionally.
from southern lady may/june 2010