Recipes: Pasta-Perfect Salad
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1 pound corkscrew pasta
1 small bunch broccoli
1 medium zucchini
2 large tomatoes, cut into 1/2-inch chunks
Dressing
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, crushed
Cook pasta according to package directions. Meanwhile trim stems from broccoli (save for another use). Place broccoli florets in a vegetable steamer; set aside. Fill a medium-size saucepan with water until it's 1 inch deep; cover.
Over medium-high heat, bring water to a boil. Place steamer in soucepan (if you don't have a steamer, place broccoli directly in boiling water). Cover, and steam for 3 to 4 minutes, until broccoli is tender.
Carefully remove steamer from soucepan. Rinse broccoli with cool water, drain, and transfer to a large serving bowl. Cut zucchini lengthwise, then into 1/4.-inch slices. Place in vegetable steamer, and steam for 2 minutes. Rinse zucchini and odd to broccoli, then add tomatoes. Drain and rinse pasta, then add to vegetables. In a measuring cup, combine all dressing ingredients; stir until -well blended. Pour dressing over pasta and vegetables, and toss until well coated. Serve salad immediately, or cover and refrigerate for up to 6 hours. Makes four to six servings.
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