Pasta Vinaigrette

Photo: flickr user jwalsh

Ingredients

6 ounces pasta uncooked

(elbows, shells, or fusilli)

1 cup shredded carrot

2 tablespoons chopped parsley

2 tablespoons chopped chives

Cook pasta as directed on package. Rinse with cold water and drain well. Cool.

Combine salad dressings with carrots, parsley, and chives. Add cooled pasta and toss lightly. Chill.

Garnish with paprika before serving, if desired.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

6.0 servings

Wednesday, December 9, 2009 - 12:16am

Anonymous