Instructions: Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6 ounces of dried corkscrews may be substituted). Cook until al dente, rinse in cold water, drain. Transfer to serving bowl and stir with a little oil.

Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and pour on the salad. Toss well to cook.

To Serve: you may serve immediately but refrigerating for 1 to 2 hours is recommended.

Serves 4 main or 6 first course salads. Message to McRecipe

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