Ingredients
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2 cups rotini pasta, dry
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water, to cook
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1 dash salt
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1 dash olive oil
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2 medium carrots, julienned
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1 medium red bell pepper, 1/2 inch dice
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1 cup fresh green beans, ends trimmed and halved
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3 spring onions or 3 scallions, chopped
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2 roma tomatoes, chopped
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4 tablespoons extra virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon minced garlic
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1 teaspoon mustard
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1 -2 teaspoon capers
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2 teaspoons fresh parsley, chopped
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1 teaspoon fresh tarragon, chopped
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1 teaspoon sugar
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2 tablespoons fresh peas (or frozen)
Instructions
- Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
- In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
- Drain and rinse pasta under cold water in a colander. Add to large bowl.
- Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
- Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
- Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.