Minestrone Salad
Minestrone Salad
4 oz. uncooked dried angel hair pasta, broken into 2" pieces
2 medium carrots, cut into julienne strips
1/4 cup chopped fresh parsley
3 medium Roma tomatoes, seeded, chopped
1 medium zucchini, cut into julienne strips
1 (15-oz) can garbanzo beans, rinsed, drained
1 (6-oz) jar marinated artichoke hearts, drained, reserve liquid
4 oz mozzarella cheese, cubed 1/2 inch
Dressing:
2 Tbls herb cider vinegar
3 Tbls olive oil
1/2 tsp garlic salt
1/8 tsp pepper
Cook pasta according to package directions. Rinse with cold water; drain. Set aside. Put carrots into pot with enough water to cover. Cook over high heat until water comes to full boil. Continue cooking until carrots are just tender crisp. Rinse with cold water; drain.
In large bowl, combine pasta, carrots and all remaining salad ingredients EXCEPT artichoke liquid. In small jar with tight-fitting lid, combine reserved artichoke liquid and all dressing ingredients; shake well. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours. Serve on a bed of fresh spinach leaves.
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