Ingredients
- 1 (8-ounce) package haricots verts (recommended: Earth Exotics)
- 1 (12-ounce) box tri-color rotini pasta
- 1 (12-ounce) jar roasted yellow peppers, cut into small strips
- 1 (12-ounce) jar roasted red peppers, cut into small strips
- 1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
- 3/4 cup poppy seed salad dressing (recommended: Knott's)
Directions
Edible flowers, for garnish
Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
Garnish with edible flowers and serve cold or at room temperature.
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By thn123_11909187
Winnetka, IL
on June 07, 2009
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I have made this several times both for family and friends.(Children love it! What's not to like about pasta and vegetables? I have made it as the recipe states and changed it according to what is in my kitchen at the time. It is easy, delicious and completely adaptable to what you have on hand. If you don't like haricot verts, you can easily substitute sugar snap peas (or add them in with the haricot verts as I do. I now make this recipe regularly adding fresh chopped yellow, orange and red peppers as well as the ones in the jar. (I do not measure a thing when I make this recipe. I just eyeball it. This makes it so fast and makes for less clean up! I also add chopped celery and sometimes use regular chopped tomatoes, rather than the grape tomatoes, if that's what I have that day. I add tons of herbs from my garden, including mint, flat leaf and curly parsley, chives and basil. When serving it to company, I place edible flowers on top after tossing and it makes such a colorful presentation. Marzetti's poppy seed dressing is pretty preservative-free (xanthum gum?? considering it's store-bought.
Disregard all the negative press on this recipe and give it a try! It's fabulous!
By jeno_11852822
Springfield, OH
on May 09, 2009
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When I look for reviews about a recipe I need to know
1. are the measurements correct
2. does it taste good
none of you who commented here ACTUALLY made the recipe as listed, none of your reviews were helpful. Oy!
By riawusti_11787409
Cambridge, MA
on April 07, 2009
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I don't know why this got negative reviews. I made this last week and everyone loved it. I substituted bow-tie pasta for the tri-color rotini, grape tomatoes for the haricots verts, roasted chicken for the yellow peppers, marinated artichokes for the red peppers, oregano for the mint, black pepper for the marjoram, salt for the tarragon, and red wine vinegar for the poppy seed dressing. I also added Alton's herb oil from his Artichoke Pasta Salad. Delicious!!!
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