Recipe courtesy of Robert Irvine
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Pasta Salad
Total:
50 min
Prep:
40 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Prep:
40 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Salad:
Dressing:

Directions

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.

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